MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Grilled Cheese
Categories: Mushrooms, Cheese, Bread, Herbs
Yield: 4 servings

2 tb Olive oil
8 tb Butter; softened, divided
4 lg Portobello mushroom caps;
- gills removed, sliced
1/8 ts (ea) salt & pepper
3 tb Mayonnaise
3 tb Fine shredded Manchego or
- Parmesan cheese
1/8 ts Onion powder
8 sl Sourdough bread
4 oz Brie cheese; rind removed &
- sliced
1/2 c Shredded sharp white Cheddar
- cheese
1/2 c Shredded Monterey Jack
- cheese
1/2 c Shredded Gruyere cheese
2 ts Minced fresh thyme

In a large cast-iron or other heavy skillet, heat olive
oil and 2 tablespoons butter over medium-high heat.
Saute mushrooms in a single layer until golden and
beginning to crisp, turning halfway through, 10-12
minutes. Sprinkle with salt and pepper. Remove
mushrooms; wipe out skillet.

Spread 3 tablespoons butter on 1 side of each slice of
bread. Place bread, butter side down, in same skillet
over medium-low heat; toast until golden brown, 2-3
minutes; remove. In a small bowl, combine cheddar,
Monterey Jack and Gruyere. In another bowl, mix together
remaining 3 tablespoons butter, mayonnaise, Manchego
cheese and onion powder.

To assemble sandwiches, top toasted side of 4 bread
slices with mushrooms; sprinkle with fresh thyme; add
sliced Brie. Sprinkle cheddar cheese mixture evenly over
Brie. Top with remaining bread slices, toasted side
facing inwards. Spread the butter-mayonnaise mixture on
the outsides of each sandwich. Place in same skillet and
cook until golden brown and cheese is melted, 5-6
minutes on each side. Serve immediately.

Josh Rink, Milwaukee, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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