This Mushroom Sandwich is made with sautéed garlic mushrooms along with sliced tomato and then topped with mozzarella for a tasty vegetarian grilled cheese that you'll love.
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A simple vegetarian sandwich filled with easy sautéed mushrooms, sliced ripe tomatoes and mozzarella and cooked crispy golden brown. It is quick , easy and amazingly delicious.
Your family is sure to love this recipe! It is ready in less time it takes to order take out, easy to make and is something the whole family will enjoy. The crust gets golden brown and crisp with perfectly melted cheese and filling.
We love the fungi for the umami, earthiness and it is available year round in most grocery stores and are delicious grilled, baked, pan fried or air fried. They are low calorie, packed with fiber, vitamins, and minerals like potassium and copper.
WHY YOU'LL LOVE THIS RECIPE?
- Quick and Easy - It cooks in under 10 minutes in one skillet making it a great option for an easy weeknight dinner when you are in a rush.
- Make Ahead Filling - The sautéed filling can be cooked, cooled and refrigerator for 3 to 4 days.
- Tastes Amazing - It is garlicky, meaty without any meat and cheesy.
HOW TO MAKE IT OPEN FACED?
These are also amazing made open faced (with no top bread). To make it open faced in oven, place a buttered slice of bread on a baking sheet, pile the filling on top and finish with a generous helping of shredded mozzarella. Bake in a pre heated 400 degree oven or air fryer until mozzarella melts.
- Pan Fried Mushrooms - It is garlicky, buttery and perfectly seasoned making a great vegetarian filling.
- Tomato - Use a well ripened tomato like Roma, Beef steak or Heirloom variety.
- Cheese - Use shredded or sliced mozzarella. Use freshly grated for super melty cheesy goodness.
What Bread to Use?
Any type of white bread like a crusty loaf, sourdough or soft sandwich bread are all great options. Make sure that the slice is thin enough so the filling shines though but also not too thin, that it falls apart. We found that half inch thickness to be perfect.
Stay away from too dense or sweeter varieties like brioche or challah which are better suited for french toast or bread pudding. You can go for healthier options like whole wheat or whole grain, but we found the dish tastes better with white bread.
What Type of Mushrooms to use?
Use basic white button or brown baby bellas (which is a more mature form of white variety) for this homemade recipe. They are commonly available year round in all grocery stores and are more economical.
BEST CHEESE TO USE
When it comes to cheese, anything goes! A good melting cheese like mozzarella is our go to when it comes to pairing with tomato, but other types like provolone, Mexican blend, Monterey jack, pepper jack are all great options to try.
You can try combining different types together for an interesting twist. For a gourmet touch, try Gruyere. It’s nutty and rich and just salty enough.
- Cheese - Use as much or as little as you'd like.
- Assembly - Begin filling and end again with mozzarella, this helps the filling to stick to melted cheese and stay intact upon cooking.
- Press down - Pressing the grilled cheese down with a flat spatula or a heavy flat bottomed pan will help to crisp up the crust and make filling adhere well with the melted cheese.
- Heat - High heat will burn the exterior of your bread before your mozzarella gets a chance to melt. Medium heat is the way to go.
Here are some of my favorite variations or add-ins to customize:
- Use mayonnaise instead of butter.
- Saute sliced onions along with the vegetable.
- Try different types of fungi.
- Wilt baby spinach with the filling.
HOW TO MAKE?
It is important to make sure that they don’t get browned too fast before the cheese melts. You want cook in medium heat and use a heavy skillet. Here’s a brief summary of how to make this recipe.
(For a detailed recipe and measurements, scroll down to the complete printable recipe card and don’t miss the video below)
- Saute mushrooms - Cook the fungi according to the recipe.
- Butter - Brush room temperature butter on one side of each slice.
- Assemble - Spoon some mozzarella, cooked filling, sliced tomato and end with cheese again between two slices.
- Cook - Cook in a heavy cast iron pan over medium heat, pressing down until it melts and the crust is deep golden on both sides.
HOW LONG WILL THIS LAST?
As with any hot grilled sandwiches, it is best to serve right away. The filling can be cooked ahead and stored for 3 to 4 days in the refrigerator.
HOW TO SERVE?
This is perfect as a filling snack, lunch or light dinner. Here are a few pairing suggestions:
- With Soup - Grilled cheese and soup makes a classic pairing. Serve with Vegan Chickpea Soup, Instant Pot Tomato Soup, Spinach Soup or Vegan Tomato Soup.
- Light dinner - Serve with Air Fryer Baked Sweet Potato, Air Fryer Carrots, Air Fryer Corn on the Cob or Air fryer Zucchini to make a complete meal.
- As a snack - Perfect as an after school snack for the kiddos.
- For entertaining - Make a bite size crostini. Use sliced soft baguette instead to make open faced crostini melts.
- As Breakfast - Add a fried egg to make tasty breakfast grilled cheese.
More Mushroom Recipes to try:
- 1 Recipe sautéed mushrooms (click here)
- 1 ripe tomato, sliced
- 1 to 1 ½ cups shredded mozzarella cheese
- 4 slices bread ( french / white / sour dough)
- 1 tablespoon butter, room temperature
1. Spread some butter over one side of each piece of bread.
2. Place one slice (buttered side down) on a work surface, top with some cheese, half mushrooms, sliced tomato and then some more cheese. Close sandwich with another bread slice (buttered side up).
3. Preheat a small skillet over medium heat,. When hot, carefully transfer a sandwich onto the hot skillet and cook until the bottom is golden brown (press down with a flat spatula or a heavy flat bottomed pan occasionally to help the cheese melt, fillings to adhere and the bread get crispy).
4. Carefully flip sandwich and cook until the other side is golden brown (continue pressing down).
5. Repeat process to cook the remaining sandwich. Serve hot!
Cheese – Use as much or as little as you’d like.
Assembly – Begin filling and end again with mozzarella, this helps the filling to stick to melted cheese and stay intact upon cooking.
Press down – Pressing the grilled cheese down with a flat spatula or a heavy flat bottomed pan will help to crisp up the crust and make filling adhere well with the melted cheese.
Heat – High heat will burn the exterior of your bread before your mozzarella gets a chance to melt. Medium heat is the way to go.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 46mgSodium: 705mgCarbohydrates: 38gFiber: 3gSugar: 7gProtein: 17g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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