Mushroom Rosemary & Fontina Grilled Cheese
I don’t know about you guys, but this is the time of year when I crave grilled cheese and soup. Maybe it’s because I know I can cover up my bloated belly with stretchy sweatpants and big cozy sweaters. Or maybe it’s just because CARBS.
My usual choice is Colby Jack with slices of tomato melted on whole grain toast but I decided to up the ante this year with a more intriguing flavor profile. The result was AMAZING. Like I can’t even begin to describe how good it is.
Okay, maybe I can. Imagine this: savory balsamic mushrooms, fresh rosemary and melted creamy fontina cheese all tucked inside of a crisp golden baguette. Yeah, my taste buds have officially died and gone to heaven.
If you’re not a mushroom fan then you probably aren’t even bothering to read this post but let’s say curiosity got the best of you and you’re still here. Good!
So listen: you have to try mushrooms like this. They’re so easy and the best part is that you have full control over how tender they get. If you don’t like them really soft because they remind of you some awful canned slimy something you’ve had in the past, that’s okay, only cook them for a few minutes.
All you have to do is saute ’em in a little bit of olive oil, soy sauce and balsamic vinegar, top with fresh rosemary and POW! Best mushrooms you’ve ever had.
And if you’re wondering where the soup is, don’t worry, I’ve got that comin’ too.
In the meantime, I hope you all have a nice relaxing weekend ahead of you! We have family coming in tonight and I’m hoping we get to make the trip to Apple Hill for their cider doughnuts. Oh yessssssss.
Bring on the stretchy pants!
Ingredients
8 ounces mushrooms, sliced (I used cremini)
1 tablespoon olive oil
1 tablespoon low-sodium tamari sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 handfuls spinach leaves
2-4 slices fontina cheese
1 sprig fresh rosemary
pinch of salt & pepper
1 medium-size baguette (sliced in half) or sandwich bread of choice
Instructions
- Warm the olive oil in a non-stick skillet over medium heat and then add the mushrooms. Pour the tamari and the balsamic on top then sprinkle with rosemary and a pinch of salt & pepper. Stir everything together and cook for 5-7 minutes, just until mushrooms are tender. Set aside on a plate lined with a paper towel and then wipe out the skillet.
- Slice the side of the baguette lengthwise (or grab two pieces of sandwich bread) and layer one piece of fontina cheese inside. Layer the mushrooms inside with the spinach and more fresh rosemary on top, and then finish with another 1/2 (or whole) slice of cheese.
- Place the sandwich inside of the skillet and cook on low heat until cheese starts to melt. Serve warm and savor every last cheesy bite!
This grilled cheese looks lovely! I normally just put cheese on bread and put it in the toaster oven! Lol. Might be time to up my game. Thanks for the recipe and enjoy your weekend!
Oh my gosh, I’m drooling over this! I love me some grilled cheese, and fontina is always a good one to have.
Yummy! Enjoy the time with your family. I hope you’re cooking for them :)
After reading ELR, Nutrition Nut on the Run, and now you have all been to Apple Hill, I have to go next fall! I hope you have a pretty post on it! Enjoy the weekend with your family!
Oh yes, I am 100% with you! I just made tomato soup with grilled cheese last week. This looks delicious! My favorite go-to combo is to cheddar + tomato + avocado + horseradish mustard… to die for!
Fancy! I love grilled cheese, but mine usually err towards the simpler side with nothing but cheese and tomatoes melted between two pieces of toast. I like your version better. And heck YES to carbs and stretchy pants — my biggest loves at this time of the year :)
YES to all the carbs (I’m wearing stretchy pants as I write this). I don’t do enough of grilled cheese sandwiches and that needs to change. I’m loving all the mushrooms in here!
I’ve never wanted a sandwich to slam me in the face so hard in my life! Those mushrooms and that cheese are making my mouth go cuh-raaaay-zee! I need one of these with a ginormous bowl of soup. On repeat. E’ery dang day.
p.s. Apple Hill is one of my favorite places on earth! I don’t think I’m going to make it this year, but enjoy a cider donut for me!!
This just set the bar super high for grilled cheese sandwiches to come…
I have been craving grilled cheese for the longest time with some tomato soup to dip it in and the idea of using mushrooms sounds so so good! Thanks for the inspiration :)
I looooove mushrooms on a grilled cheese! And grilled cheese in general <3 I had one for dinner tonight and it wasn't near as delicious as this one looks!
Sarah, this sandwich looks awesome. I love mushrooms and Fontina. The rosemary is definitely a nice touch.
I can’t wait to try it.
Now that is SOME SAMMICH.
I love the combination of mushrooms and fontina. Not sure I would be able to save some space for the soup :)
Chao (spelling may be wrong here) makes a wonderful fontina-inspired vegan cheese. Still high in fat, but an awesome substitute. I look forward to making this recipe as I too am constantly wanting a grilled cheese sandwhich! I think I’ll try it on my tuno and make a tuno melt (epiphany)!
That sounds like a great idea! Chao is one of the better vegan cheeses. I think we’ll see improvements over the next couple of years too. I’ve heard Miyoko is supposed to come out with shreds and her products are amazing!