Description
This Grilled Cheese with Gouda, Roasted Mushrooms, and Onions recipe combines creamy Gouda cheese with tender, caramelized mushrooms and onions for a flavorful, gourmet sandwich that’s perfect for lunch or a comforting snack. The roasted veggies add a savory depth, while the buttery sourdough bread toasts to golden perfection.
Ingredients
Scale
Bread and Cheese
- 4 slices sourdough or artisan bread
- 4 ounces Gouda cheese, sliced
Roasted Vegetables
- 1 cup mushrooms, sliced (cremini, button, or portobello)
- 1/2 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- Salt and pepper to taste
Butter
- 2 tablespoons butter, softened
Instructions
- Preheat and Roast Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced mushrooms and onions with olive oil, thyme, salt, and pepper. Roast for 15–20 minutes, stirring once midway, until the vegetables are tender and slightly caramelized. Remove from the oven and set aside.
- Prepare Bread and Cheese: Heat a skillet over medium heat. Butter one side of each bread slice evenly. On the unbuttered side of two slices, layer the sliced Gouda cheese followed by a generous spoonful of the roasted mushrooms and onions.
- Assemble Sandwiches: Top each layered slice with the remaining bread slices, buttered side facing out.
- Grill Sandwiches: Place the sandwiches in the preheated skillet and cook for 3–4 minutes per side, pressing slightly with a spatula, until the bread is golden brown and the cheese is melted.
- Serve: Remove sandwiches from the skillet, slice if desired, and serve warm for the best flavor and texture.
Notes
- Smoked Gouda can be used to add a deeper, smoky flavor.
- Try adding a thin layer of Dijon mustard or a few fresh spinach leaves inside the sandwich for variation.
- If you prefer not to roast the vegetables, you can sauté the mushrooms and onions on the stovetop instead.
