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 Salt
    1/8 ts Pepper
      3 tb Mayonnaise
      3 tb Manchego or Parmesan;
           - fine shredded
    1/8 ts Onion powder
      8 sl Sourdough bread
      4 oz Brie cheese;
           - rind removed & sliced
    1/2 c  Sharp white Cheddar;
           - shredded
    1/2 c  Monterey Jack; shredded
           - cheese
    1/2 c  Gruyere cheese; shredded
      2 ts Fresh thyme; minced

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

  Spread 3 tb 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 to 3 minutes; remove. In a small bowl, combine
  cheddar, Monterey Jack, and Gruyere. In another bowl, mix together
  remaining 3 tb 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 to 6 minutes on
  each side. Serve immediately.

  Recipe by Josh Rink, Milwaukee, Wisconsin

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

  Uncle Dirty Dave's Archives

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