Mushroom Grilled Cheese

“Sandwiches are wonderful.  You don’t need a spoon or a plate!” – Paul Lynde

Want to make your ordinary grilled cheese a little more interesting?  Adding sautéed mushrooms hinted with rosemary gives this vegetarian option a meaty kick.  We like to serve it with a mellow tomato soup – from scratch.

Serves 4

1 cup cheddar cheese, grated
½ cup parmigiana reggio cheese, grated
2 sprigs rosemary
1 tbsp butter
1 tbsp olive oil
8 ounces cremini mushrooms, sliced
8 slices bread
Kosher salt and pepper

Gently combine cheeses and set aside in a bowl.  Warm butter and oil in a skillet and add the rosemary over medium heat.  Stir for a minute or so, until you can smell the rosemary.  Add the mushrooms and stir, cooking until they are golden brown.  Season with salt and pepper.  Remove from the skillet and set aside.

Keep the skillet on medium heat.  Butter one side of each bread slice.  Place the buttered side down on the hot skillet (fit as many as you can in your skillet depending on the size, in a single layer).  Use enough cheese to cover the surface of each slice of bread (feel free to add more or less depending on how cheesy you like your sandwiches).  Put a few spoonfuls of the sautéed mushrooms on top and cover with a bit more cheese.   Cover with the remaining 4 slices (now buttered side up).  Work in batches to grill them on the skillet.  Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes on each side.

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