This Spicy Mushroom Grilled Cheese will even convert the mushroom haters! Its spicy, smokey, salty, obviously cheesy and overall bursting with umami flavors! Super simple, easy to make and a crowd pleaser!
Ingredients
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FOR MUSHROOM FILLING
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4½ cups mushrooms, washed, dried, tough stems removed and chopped ( I love using a mix of baby bella, shitake and oyster, or just use baby bella all together)
1½ cups yellow or sweet onion, chopped ( 1 medium size )
¼ cup extra virgin olive oil
2 tbsp garlic, minced ( about 8-10 big cloves )
2 tsp dried oregano
1½ tsp chili flakes
1 tsp smoked paprika
1 tsp cayenne pepper ( optional OR add ½ tsp for less spice, can be substituted with chili powder )
1 tsp freshly ground black pepper
1 tsp fresh parsley, chopped ( optional )
2 tsp dark soy sauce
2 tsp sea salt or to taste
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FOR SANDWICH ASSEMBLY
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8-10 slices of sourdough bread or any other bread of your choice
2-3 tbsp butter or olive oil ( more if needed )
1 cup shredded choice of cheese ( I used Mexican blend, see more details in the post )
Method
FOR THE MUSHROOM FILLING : Add olive oil in a wide skillet/pan over medium heat, I love using cast iron as it distributes heat evenly and browns things really well. Add the chopped onion and cook for 2 minutes, then add the minced garlic and mix well. Cook it until onion is translucent, will take 2-3 minutes approximately, stirring constantly. The onion-garlic mixture should not brown, if it does then the heat is too high!)
Next, add your chopped mushrooms to the skillet, and stir to combine and then spread out in even layer. Cook undisturbed for 5 minutes. The mushrooms will release a lot of moisture, make sure to burn most of that moisture, keep stirring. Increase the heat if needed and cook for about 5 minutes or more till the mushrooms appear deeper in color, most of the moisture has evaporated and the mixture seems almost dry.
Add oregano, chili flakes, cayenne, smoked paprika and freshly ground black pepper. Let the spices mingle with mushrooms and onion, for about 2-3 minutes.
Next, add the soy sauce and deglaze the pan. Add salt to taste, I add about 1.5 to 2 tsp of salt, make sure to taste the mixture before you add the salt as it would depend on how much salty your soy sauce is! Cook again for 1-2 minutes and do a final taste test, if you need more of any of the seasoning [ see notes ]
Turn off the heat and add parsley if you want. Set aside.
FOR SANDWICH ASSEMBLY : ON STOVE TOP - Heat a grill/griddle pan on medium high heat. Meanwhile, butter one side of bread and add cooked mushroom mixture and spread it evenly. Next add desired amount of cheese on top of mushroom mixture and close it with the second slice of bread. Apply butter ( or brush olive oil) on top of the assembled sandwich and put the sandwich butter side down. Cook until bread is slightly golden brown and grill mark appears. Flip side and add butter (or brush olive oil) on the other side and cook till the other side appears golden brown.
FOR SANDWICH ASSEMBLY : ON ELECTRIC GRILL/PANINI PRESS/SANDWICH MAKER- Heat the panini press/sandwich maker on high heat. Meanwhile, butter one side of bread and add cooked mushroom mixture and spread it evenly. Next add desired amount of cheese on top of the mushroom mixture and close it with the second slice of bread. Apply butter on top of the assembled sandwich and put the butter( or brush olive oil ) side down on the grill. Now apply butter ( or brush olive oil ) on the top of the sandwich and close the panini press/sandwich maker. Cook until the crust appears golden brown and has nice grill marks.
Remove and slice it in half and serve it immediately with some chipotle mayo and tomato ketchup.
My Notes
I love using the combination of different types of mushroom to create complex umami flavors but if you can't find or do not have shiitake, oyster etc. on hand then just use Baby Bellas all together. Do not use white button mushroom, they do not impart same flavor as Bellas do!
4½ cups of mushroom quantity is after they have been chopped in smaller chunks.
VEGAN OPTION * - Use vegan cheese to make these sandwiches vegan friendly GLUTEN FREE OPTION * - Use gluten free bread and instead of soy sauce, use Tamari ( a type of Japanese soy sauce) or other gluten free soy sauce.
The leftover mixture tastes great in tacos and quesadillas!
If you do not like spicy food, then omit the cayenne and chili flakes and just add the smoked paprika which has milder smokey-sweet taste. This may alternate the flavors of this sandwich a bit but tastes great nonetheless.
If you do not have grill pan, do not worry. You can make these in any regular pan to achieve the same golden crust and melty cheese, you may have to use a non-stick pan to avoid it from sticking.
Recipe by at https://www.urbancilantro.com/spicy-mushroom-grilled-cheese-sandwiches/