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.
I haven’t had many flavors of cheese…I mostly eat just regular cheddar but would love to try these other flavors!
I could live on cheese and bread alone! It’s so good. Loving the flavors from Great Midwest
I love cheese. Haven’t met one I didn’t like yet! I tend to prefer the hard, aged variety though. My favorite so far has been a balsamic glazed at Costco. It’s amazing and great with a fruit compote. The sweet compliments the tanginess of the cheese so well. All the fruit cheeses above look so good so I think I’ll have to hunt them down! I make ‘grown up’ grilled cheese sandwiches and all of these make for some great inspiration!
My mum bought me a brie baker this year, it’s the most amazing taste, and it’s beautiful to serve, too. 🙂
I love the jalapeno jack cheese.
I love apricot stilton cheese. MMMM.
I love a super-sharp cheddar. This sandwich looks fantastic. Can’t wait to try it.
“I LOVE” cheese-cheese and more cheese and this recipe is pure DELICIOUSNESS-
They all look great! I will definitely have to find some in my area.
OMG that’s a lot of cheese! We’re big fans of Havarti dill and pepper jack in my house. Of course, my all-time favorite cheese will always be port salut. Yum!