Mushroom & Provolone Grilled Cheese
Ingredients
- 1½–2 cups sliced mushrooms, cremini, button, or a mix
- 1 Tbsp. olive oil
- 3 Tbsp. butter, divided
- Salt and freshly ground black pepper
- 4 slices BelGioioso Aged Provolone cheese
- 1 tsp fresh thyme, optional
- 4 slices of your favorite bread
Directions
Clean mushrooms, trim stems, and thinly slice. Add olive oil and 1 tablespoon butter to a medium skillet over medium heat. Sauté the mushrooms, stirring occasionally, until golden brown and any moisture has cooked off, about 6–8 minutes. Season with salt, pepper, and fresh thyme, if using. Set aside.Butter one side of each slice of bread with the remaining butter. Place two slices, buttered side down, on a cutting board. Layer on the cheese and pile on the sautéed mushrooms. Top with the remaining bread, buttered side facing out.
Heat a skillet over medium-low heat. Add the sandwiches and cook for about 3 minutes per side, until the bread is golden and crisp and the cheese is perfectly melted. Keep the heat low enough to melt the cheese without burning the bread.