Make this Grilled Cheese Mushroom Sandwich for a fun and tasty take on the classic sandwich! Featuring delicious pesto, it’s a great way to easily get more veggies on the table.
Just pop these sandwiches on a baking sheet and let the oven do all the work. Skip the pesto, use store-bought, or make my homemade broccoli pesto for even more nutrition!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make a Pesto Mushroom Sandwich!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Grilled Cheese Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
Are you tired of the same old grilled cheese sandwiches? This incredible grilled cheese mushroom sandwich is a fun new take on the classic dish that will give your weeknight meals a tasty upgrade.
Featuring tender and earthy mushrooms, melty cheese, and toasted bread, this sandwich is comforting and packed with flavor. The end result is an easy but exciting dinner that's great for busy nights!
And if you're looking for even more grilled cheese upgrades, try my Brie Grilled Cheese with Turkey or this Cheddar Pumpkin Healthier Grilled Cheese!
What readers are saying...
Oh my goodness! This is an amazing combination. Each layer looks delicious and the bread is grilled so perfectly.
- Theresa
🧂 Gather Your Ingredients
- mushrooms - white mushrooms work fine, but feel free to choose your favorite kind instead.
- onion - adds a slightly sweet contrast to the umami-packed mushrooms and the herby brightness of the pesto.
- butter - helps the bread toast evenly, creating a rich, crispy exterior.
- bread - the bread is another place where you can easily pick whatever kind of bread you prefer!
- pesto - store bought pesto or homemade both work, but I highly recommend trying this recipe with my super Easy Broccoli Pesto!
- cheese - I used a combo of mozzarella and cheddar.
🔪 Let's Make a Pesto Mushroom Sandwich!
(Or click here to jump right to the recipe card with measurements!)
Chop Mushrooms
Rinse the mushrooms and chop them.
Cook Mushrooms
Add the mushroom and onions to a skillet and cook until slightly softened.
Assemble
Butter one side of each piece of bread and place face down, then add a slice of cheese and a scoop of the mushroom mixture.
More Cheese!
Top with a second piece of cheese.
Finish and Bake
Add a second piece of buttered bread to the top of each sandwich, then bake at 450 degrees F for 6 to 8 minutes.
💡 Expert Tips and Tricks
- If using pesto, spread it on the unbuttered side of each piece of bread.
- Allow the butter to come up to room temperature to make it easier to spread. You can also pop it in the microwave for a couple of seconds.
- I like to bake my grilled cheese so I can make several at once, but you can also make these the traditional way by cooking in a skillet on the stovetop.
❔ FAQs
Any mushrooms work just fine, such as white mushrooms. Cremini (baby bella) mushrooms are a step up from white button mushrooms in flavor - they are earthy, meaty, and hold up well when sautéed. Portobello mushrooms are thick and meaty, and add a hearty bite to the sandwich. Shiitake mushrooms are intensely savory with a deep umami punch and bring a gourmet feel to the sandwich.
Sourdough bread has a sturdy texture that stands up well to grilling and develops a beautiful golden-brown crust when buttered and grilled. Other excellent options would be Ciabatta for a rustic texture with large air pockets, country white for a classic approach with good structure, or rye if you want to add another flavor dimension.
Traditional Genovese pesto uses basil, but many variations exist. You can make pesto with other herbs or greens like parsley, arugula, cilantro, kale, or even broccoli like in my Easy Broccoli Pesto
📝 Substitutions and Variations
- Instead of pesto, use garlic aioli, a flavored cream cheese, or a sun-dried tomato spread.
- Add more nutrition by adding kale, spinach, or arugula.
- Give your sandwich a cheesy crunch by sprinkling with Parmesan before baking.
- Other filling ideas include bacon, caramelized onions, or roasted red peppers.
Kristin’s Kitchen Tip
Give your mushroom sandwich some extra flair by serving with a dipping sauce like marinara, garlic butter, or extra pesto!
🥡 Storage and Reheating
If you have leftover sandwiches or want to use them to meal prep, wrap cooled sandwiches in aluminum foil or place in an airtight container. They'll last in the fridge for 2 to 3 days, and can also be frozen for several months.
To reheat, pop each mushroom sandwich back in the oven or in the air fryer. Don't microwave them or they'll get a bit soggy. If the sandwiches are frozen, you can bake them directly from frozen but they'll need a few extra minutes.
⏳ Make Ahead Instructions
You can easily cook the mushrooms ahead of time and store them in an airtight container in the fridge for a day or two. The homemade pesto is also great to make a day or two in advance.
Keep It Handy
Don't have time for this mushroom sandwich recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This mushroom melt sandwich pairs perfectly with a Creamy Tomato Carrot Soup, a Roasted Red Pepper Soup, or a super simple and classic Instant Pot Vegetable Soup.
😋 More Grilled Cheese Recipes You'll Love
- Chicken Grilled Cheese - A simple upgrade to the familiar sandwich with some additional protein.
- Air Fryer Avocado Grilled Cheese - Super easy to make right in your air fryer!
- Shrimp Grilled Cheese - Seafood lovers must try this easy and delicious shrimp sandwich.
- Buffalo Chicken Grilled Cheese - This recipe from My Sequined Life takes the classic appetizer dip and turns it into a tasty sandwich!
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📋 Recipe Card
Grilled Cheese Mushroom Sandwich With Pesto
Ingredients
- 8 ounces sliced mushrooms
- ½ cup chopped onion (fresh or frozen)
- butter
- 8 slices bread
- ½ cup pesto
- 4 slices cheddar cheese
- 4 slices mozzarella cheese
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Wash and roughly chop the mushrooms.8 ounces sliced mushrooms
- Spray a medium skillet with olive oil spray, then add the onion and mushrooms and saute until the onions are slightly translucent and the mushrooms are softened. Set aside.½ cup chopped onion
- Butter one side of each of the 8 slices of bread with the butter. Place 4 of the slices on a baking sheet, buttered side down.butter, 8 slices bread
- Spread a generous tablespoon of pesto on each of these 4 slices of bread, then layer with a slice of mild cheddar, then ¼ of the mushroom mixture, then top with 1 slice of mozzarella.4 slices cheddar cheese, 4 slices mozzarella cheese, ½ cup pesto
- On the remaining 4 slices of bread, spread the non-buttered side with a tablespoon of pesto, then place them each on top of the mozzarella, buttered side up.
- Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).
Notes
- You can use store-bought pesto, or try this delicious Broccoli Pesto! (dizzybusyandhungry.com/broccoli-pesto/)
- Let the butter soften at room temperature or microwave it for a few seconds for easier spreading.
- Swap cheddar and mozzarella for gouda, brie, or Swiss for a different flavor profile.
- Replace pesto with sun-dried tomato spread, garlic aioli, or a flavored cream cheese.
- Include spinach, arugula, or kale for added nutrients and texture.
- For extra crunch, sprinkle Parmesan cheese on the buttered bread before baking or grilling.
- Let family members customize their sandwiches by providing an array of fillings like roasted peppers, caramelized onions, or cooked bacon.
- Serve alongside tomato soup, creamy mushroom soup, or minestrone for a classic combination.
- To make these extra special, serve alongside marinara, garlic butter, or extra pesto for dipping.
Storage tips:
- Wrap leftover sandwiches in aluminum foil or place in an airtight container. Store in the refrigerator for up to 2 days. Reheat in the oven or on a skillet to maintain crispiness. Avoid microwaving, as it can make the bread soggy.
- To make ahead and freeze, you can assemble the sandwiches without cooking and freeze them individually wrapped in parchment paper and foil. When ready to eat, bake directly from frozen at 400 degrees F for 12–15 minutes.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in April 2015, and was republished with tips, step by step photos, and a recipe change in February 2025.
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Happy cooking!
Jersey Girl Cooks says
Oh, I have to make a batch of the broccoli pesto. This sandwich looks awesome!
Kristin King says
Thanks! Definitely one of my favs!
Sinea Pies says
I'm back! Tomorrow my new roundup post featuring 10 great grilled sandwiches goes live and this is one of them!
Trish @ tagsthoughts.com says
Kristin, this grilled cheese looks absolutely delicious. Thank you so much for sharing it and your Broccoli Pesto recipe at the home Matters Party!!
Camila says
That must definitely taste so good, I'm pinning and trying it soon!
XOXO my friend!