This Mushroom Grilled Cheese with Balsamic- Caramelized Onions might be the best grilled cheese you’ve ever tasted!
I like ordinary grilled cheese, but this is no ordinary grilled cheese. This one incorporates caramelized onions flavored with balsamic vinegar and mushrooms that have been sautéed in white wine. You can use Jack or Havarti cheese in this recipe. White cheddar would be good too!
There’s the butter. A couple of spoonfuls of shredded Parmesan and freshly chopped rosemary added in too. This was a very good idea. It turns ordinary bread into something special.
Step one: spread that delicious butter on one side of the bread and place it butter-side-down into a skillet.
Step 2 and 3: Add a generous layer of cheese. Add the balsamic caramelized onions (I explain how to make them in the recipe below, but you’re basically going to slow sauté sliced onions in a little oil for about 30 minutes, then swoosh in some balsamic vinegar for even more flavor. You’ll want to eat them with a spoon (be strong).
Step 4: Add your sautéed mushrooms (again, explained in the recipe below. These are simply sautéed with oil, salt, pepper and a swoosh of white wine).
Step 5: Add another generous layer of cheese. Why two layers of cheese? You want the cheese to act as the glue on both sides to hold the goodies together. Plus, you can’t really use too much cheese in grilled cheese, can you??
Step 6: Slather another slice of bread with that good butter and place it butter-side-up.
Let the sandwich sizzle away. It’s best if you do this one in a nonstick skillet since you don’t want the cheese to stick to the pan. A lid placed on top helps the cheese melt.
Flip it and watch that fabulous melty cheese do its thing!
When it’s all nice and toasty on both sides, move it to a cutting board, let it rest for a couple of minutes, then slice in half.
Serve it up!
Mushroom Grilled Cheese with Balsamic Caramelized Onions
Recipe Details
Ingredients
BALSAMIC CARAMELIZED ONIONS:
- 1 tablespoon olive oil
- 1 medium onion, sliced thinly
- 1 pinch kosher salt
- 2 tablespoons balsamic vinegar
SAUTEED MUSHROOMS:
- 1 tablespoon olive oil
- One 8-ounce package sliced mushrooms
- ¼ teaspoon kosher salt
- freshly ground black pepper
- ¼ cup white wine
BUTTER:
- ¼ cup (½ stick) salted butter, softened
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons chopped fresh rosemary
SANDWICHES:
- 4 slices bread
- 4 ounces jack, havarti or white cheddar cheese, sliced
Instructions
- Prepare the onions: Heat a nonstick skillet to medium; add oil, onions and salt. Sauté the onions over medium to medium-low heat for about 30 minutes, stirring often, until the onions become soft and browned. Add the vinegar and swirl into the onions. Sauté until the liquid is absorbed/evaporated. Let cool.
- Prepare the mushrooms: Heat a nonstick skillet to medium; add oil, mushrooms, salt and pepper. Sauté the mushrooms over medium heat for about 10 minutes, stirring often, until they are softened. Add the wine and sauté until the liquid is absorbed/evaporated. Let cool.
- Prepare the butter: Mix butter ingredients in a small dish.
- Assemble and grill the sandwich: (These are instructions for one sandwich, then repeat to make another): Spread butter on 2 slices of bread. Place the bread, butter-side-down, on a nonstick skillet. Top with a layer of cheese, then ½ of the onions, then ½ of the mushrooms. Add a second layer of cheese on top of the mushrooms. Add the 2nd slice of bread, butter-side-up, and set the pan over medium heat. Place a lid on top. Watch it closely. You want it just toasted and cheese beginning to melt before you flip it. Use a spatula to peek underneath, and adjust heat as needed. Flip and toast the other side. When properly toasted on both sides, remove to a plate, slice and eat. Repeat to make a second sandwich.
Nutrition
I just went to the Kalona Cheese Factory here in Iowa and got some Herbs & Spice Havarti cheese and it is wonderful! So smooth with just the right amount of spices. I am a big fan of Havarti so this is right up my alley.
I had a soft savoy cheese with walnuts and it was so good.
Hard to choose… Smoked Gouda, maybe?
The best cheese I’ve ever had? Hands down the creamist white cheddar from Wisconsin!
I’m a brie girl
Cranberry and cinnamon chèvre cheese! Oh my goodness it is good.
i love horseradish cheddar!
Can’t wait to try some new cheese recipes
I haven’t tried many “gourmet” cheeses. I do love real Parmigiano Reggiano.
Mmmmm cheese….
Mmmmm cheese…….
Trader Joe’s Triple creamy brie with wild mushrooms is one of my favorite cheeses ever!
I love all cheese but I think that my favorite ever has been a really good havarti!
There is a cheese store in Missouri called Osceola Cheese. They have lots of fun flavors but my recent favorite was mozzarella with basil and tomato. I used it to make lasagna. SOOOO good!
OMG, this is such a mouthwatering grilled cheese, Lori! Thanks for the introduction to Great Midwest and the wonderful giveaway!
The first time I ever tasted white stilton with apricots, I thought it was the best thing in the whole world. My all-time favorite cheese, though, is a ball of fresh burrata.
I haven’t had too many of the cheese flavor combinations but these sound great. I have had many cheese platters with different spreads to go with the cheese offereings. My favorite was the blueberry.
I WANT WANT WANT that horseradish cheddar! oh my stars girlie! That sounds amazing!
I am not at all familiar with this brand of cheese but would love to try it! Thank you for the opportunity to win some!
Best I every tasted was an English applewood smoked aged cheddar. Amazing!
Whoa baby! This grilled cheese is full of all sorts of gooey goodness!!
Jarlsberg
I love a great Cotswold cheese
I know it sounds plain but my all time favorite cheese was an incredible apple smoked cheddar.
Irish Cheddar