Oyster Mushroom Grilled Cheese

Oyster Mushroom Grilled Cheese: A Grown-Up’s Favorite

There’s something sacred about a grilled cheese sandwich. For me the classic with white bread buttered and crisped to golden perfection, with melty Velveeta oozing out the sides—is the ultimate comfort food. It’s humble, nostalgic, and utterly satisfying. But let’s not pretend we haven’t strayed. The journey from childhood favorite to gourmet obsession is paved with artisan breads, fancy cheeses, and unexpected fillings. A case in point is the grilled brie donut. Yes, it’s more dessert than sandwich, but it proves one thing—we’re not afraid to take grilled cheese where it’s never gone before.

Enter the Oyster Mushroom Grilled Cheese, a savory, earthy, indulgent twist that elevates the genre once again. This isn’t your average lunchtime sandwich. It’s part of a series of grilled cheese variations that explore how different cheeses, meats, veggies, and condiments can transform something simple into something sublime.

Here, Gruyère and Fontina come together to form the dream team of meltability and flavor. Gruyère brings nutty depth, while Fontina delivers creamy richness that plays perfectly with the star ingredient – Italian oyster mushrooms. These delicate, umami-packed mushrooms add a woodsy complexity that makes each bite feel like something you’d find at a wine bar rather than your kitchen counter.

But we’re not stopping there. We slather the inside of buttery sweet brioche with a dollop of “perfect” remoulade. It’s zippy, tangy, and just spicy enough to tie it all together. This is the kind of sandwich that barely hits the plate before it disappears. So, do yourself a favor. Make two. One for now, and one for the moment you immediately regret not making two.

This grilled cheese is hearty enough to stand on its own, but if you’re in the mood to gild the lily, pair it with a tomato bisque or a crisp white wine. Just don’t blame us when it becomes your new obsession.

Let’s Make an Oyster Mushroom Grilled Cheese Sandwich!

Start with the best and freshest ‘shrooms possible and here in Fort Smith, Arkansas that means buying directly from the Blue Moon Mushroom Farm at our Saturday morning farmer’s market.

When they’re finished set aside and keep warm.

When the mushrooms are ready, it’s time to build the sandwich. Start by covering a slice of bread with remoulade, then pile on the mushrooms followed by the shredded, mixed cheeses and topped by another slice of bread buttered on top.

From here it’s standard procedure to finish. Place it in a hot cast iron pan with bubbling butter and grill until the bottom is golden brown, then flip it and grill the other side until it’s also golden brown and the cheese has melted like the picture below.

Do you like this? Try my comfort grilled cheese or my grilled brie donut! Print