This Mushroom Grilled Cheese with Balsamic- Caramelized Onions might be the best grilled cheese you’ve ever tasted!

Mushroom Grilled Cheese with Balsamic Caramelized Onions 15

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!

Mushroom Grilled Cheese with Balsamic Caramelized Onions 10

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
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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.

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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!
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What I Love About This Recipe:

  1. It’s a major win for grilled cheese and mushroom lovers!
  2. It’s so gourmet that you can serve it for dinner too.
  3. Every part of this sandwich is delicious.
Mushroom Grilled Cheese with Balsamic Caramelized Onions
5 from 1 vote

Mushroom Grilled Cheese with Balsamic Caramelized Onions

This might be the best grilled cheese you've ever had!
Prep: 1 hour
Cook: 45 minutes
Cooling Time: 20 minutes
Total: 2 hours 5 minutes
Servings: 2 sandwiches
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Ingredients

BALSAMIC CARAMELIZED ONIONS:

SAUTEED MUSHROOMS:

BUTTER:

SANDWICHES:

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

Serving: 1sandwich, Calories: 808kcal, Carbohydrates: 40g, Protein: 26g, Fat: 60g, Saturated Fat: 29g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 1206mg, Potassium: 626mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1225IU, Vitamin C: 7mg, Calcium: 569mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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287 Comments

  1. Laura in Texas says:

    Cranberry and cinnamon chèvre cheese! Oh my goodness it is good.

  2. kate w. says:

    i love horseradish cheddar!

  3. Rachel Parret says:

    Can’t wait to try some new cheese recipes

  4. Sharon O. says:

    I haven’t tried many “gourmet” cheeses. I do love real Parmigiano Reggiano.

  5. Lori H. says:

    Mmmmm cheese….

  6. Lori H. says:

    Mmmmm cheese…….

  7. van pham says:

    Trader Joe’s Triple creamy brie with wild mushrooms is one of my favorite cheeses ever!

  8. Suzanne S says:

    I love all cheese but I think that my favorite ever has been a really good havarti!

  9. Lisa says:

    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!

  10. Georgia @ The Comfort of Cooking says:

    OMG, this is such a mouthwatering grilled cheese, Lori! Thanks for the introduction to Great Midwest and the wonderful giveaway!