Description
A savory twist on the classic grilled cheese, featuring buttery garlic mushrooms and melted cheese between golden, crispy bread.
Ingredients
Scale
For the Crust:
- 4 slices sourdough bread
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and thyme, cook for 1 minute more. Season with salt and pepper, then remove from heat.
- Butter one side of each bread slice. Place two slices buttered-side down in a clean skillet over medium heat.
- Divide the mushroom mixture between the two slices in the skillet. Top each with equal amounts of Gruyère and mozzarella cheese. Place the remaining bread slices on top, buttered-side up.
- Cook until the bottom is golden brown, about 3-4 minutes. Carefully flip and cook the other side until golden and cheese is melted, about 3-4 minutes more. Serve immediately.
Notes
You can customize the seasonings to taste.