Cremini Mushroom and Havarti Grilled Cheese

Miss in the Kitchen

by Milisa of Miss in the Kitchen

April is National Grilled Cheese Month, how great is that! Grilled cheese is one of my all-time favorite comfort foods. I think it is probably the first thing I learned to cook. As a kid I made grilled cheese with Velveeta and margarine, never any variance. However, I have become a real lover of cheese beyond the processed kind that I enjoyed as a kid.

Through some experimentation I have put together some pretty fabulous sandwiches including this one, with delicious mushrooms and a smooth cheese. To me this is an ultimate grilled cheese, filled with savory mushrooms and melted, creamy, delicious Wisconsin Havarti with a little kick from the fresh basil. I think you’ll love it, I know I did!

Cremini Mushroom & Havarti Grilled Cheese on Wheat Bread

by Milisa of Miss in the Kitchen

Serves 2

3 tablespoons butter
4 ounces cremini mushrooms, sliced thinly
4 ounces Harvarti cheese, sliced into 1/8 inch slices
4 slices whole wheat bread
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon garlic salt
1/8 cup fresh basil, chopped

In a small skillet, melt 1 tablespoon butter and add mushrooms. Season with salt and pepper, and sauté for about five minutes, stirring occasionally. Remove to a paper towel-lined plate.

Using a large skillet or griddle over medium-high heat, add remaining butter. When butter is melted place 2 slices of bread over melted butter, layer Havarti cheese, mushrooms, and basil, sprinkle with garlic salt and top with remaining bread slices.

Cook just until brown, carefully flip sandwiches to brown both sides.