Roasted Mushroom and Gouda Grilled-Cheese Sandwiches Recipe | Vegetarian Times Skip to main content

Roasted Mushroom and Gouda Grilled-Cheese Sandwiches

Hearty roasted and sliced portobello mushrooms make these sandwiches particularly satisfying.



Ingredient Line: 
2 large portobello mushrooms, stemmed
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2 Tbs. prepared balsamic vinaigrette
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8 tsp. melted butter, trans fat–free margarine, or olive oil, divided
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2 Tbs. finely chopped parsley
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3 cloves garlic, minced (1 Tbs.)
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8 slices whole-grain or country white bread
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3 oz. grated Gouda cheese or vegan cheese shreds, such as Daiya
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1 cup arugula


1. Preheat oven to 350°F. Brush mushrooms with vinaigrette, place on baking sheet, and bake 15 minutes, turning once. Slice into 1/4-inch-thick strips.

2. Stir together butter, parsley, and garlic in bowl. Brush 4 bread slices with half of butter mixture, and set butter side down on baking sheet.

3. Sprinkle Gouda among bread slices on baking sheet. Top with mushroom strips, then arugula. Cover with remaining 4 bread slices. Brush sandwich tops with remaining butter mixture.

4. Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned.

Nutrition Information: 

13 g
Total Fat: 
19 g
Saturated Fat: 
9 g
45 g
45 mg
806 mg
3 g
11 g
Serves 4

Comments on this Recipe

This was good, and I actually don't generally like mushrooms. I would skip the butter on the bread next time, we didn't need it with our panini press. It would go great with a small bowl of tomato bisque to mix this up and round out the flavors!

OH MY! So delicious, was not expecting THAT! We used an artisan wheat bread with a crunchier crust, it was to die for. And quite easy to make.

Quick, easy, and tasty! Next time, I won't brush the bread with butter; It was annoyingly greasy. Instead, I would just rub the toasted bread with a cut garlic clove so the flavor would still be there without the mess.

Gouda sounds really good on grilled cheese.

So yummy !!! Love love this recipe !

We don't get a lunch break here at the Little Debbie factory, but I saw somebody eating one of these on the bus home from work! Poor woman had a two foot long strip of stretchy melted gouda about to slap her in the face till I stepped in with my swiss army knife and cut it like an umbilical cord from newborn calf. She slooped down the after birth and I wiped her face with a Cottonelle Fresh Wipe. Who says Chivalry is dead?