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!
Ingredients Needed:
- olive oil
- onion
- kosher salt and freshly ground black pepper
- balsamic vinegar
- sliced mushrooms
- white wine
- salted butter
- freshly grated Parmesan cheese
- fresh rosemary
- bread
- desired cheese: Jack, Havarti or White Cheddar
How to make Mushroom Grilled Cheese with Balsamic Caramelized Onion:
The complete, printable recipe is at the end of this post.
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.
Tips and Substitutions:
- Use sweet yellow onions for the best, sweetest flavor in your caramelized onions.
- If you don’t cook with wine, it’s okay to use chicken broth in place of the wine in making the sauteed mushrooms.
- Be creative with your cheese choice!
What I Love About This Recipe:
- It’s a major win for grilled cheese and mushroom lovers!
- It’s so gourmet that you can serve it for dinner too.
- Every part of this sandwich is delicious.
Favorite Sandwich Recipes:
Mushroom Grilled Cheese with Balsamic Caramelized Onions
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Humboldt Fog is excellent.
I love cheese, and can’t choose! A cheddar and raspberry jam tartine is one of my favorite breakfasts. When I’m not in green smoothie mode, like I am right now. And that mouthwatering grilled cheese does not make my end-of-summer health kick any easier….
This grilled cheese has my vote, Lori! So many unique, delicious ingredients in this sandwich, and I LOVE mushrooms.
Years ago at an italian place in Phoenix, I had a pasta with mizzerithan cheese … I’m sure that I’m spelling this incorrectly, but it was the MOST amazing pasta dish I have ever had and the flavor of this cheese was out of this world.
I tried a Cabrales Blue Cheese that was to die for!
LORI A GRILLED CHEESE LUNCHEON WOULD BE AWESOME ALSO. You got my ATTENTION on this one girl and the wheels are rolling now.
AGAIN TKS
Just wanted to let you know that the email I signed in with for the giveaway is not the email I subscribe to your newsletter with. Here is the correct email for the subscription so you can check if you like sbroughton61@yahoo.com thanks
Salsa jack,yum
I have tried the garlic and dill, blueberry cobble cheddar and the naturally smoked cheddar all wonderful I love cheese!!!
The best cheese I’ve ever tasted is a mild Finnish cheese called lappi, but the best flavored cheese I ever had is jalapeno cheddar.