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Grilled Mushroom and Swiss

Grilled Mushroom and Swiss

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A great variation of the classic grilled cheese sandwich.

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet


  1. Heat olive oil in a skillet over medium heat, and cook and stir mushrooms and spinach until mushrooms are tender and spinach is wilted, about 3 minutes. Season to taste with salt and pepper; set aside.
  2. Spread one side of each bread slice with butter. Place one bread slice, buttered side down, into the skillet. Top with the Swiss cheese, then spread the mushroom mixture on top of the cheese. Cover with the second slice of bread, buttered side up. Cook until the sandwich is golden brown on both sides, turning once. Cut in half and serve hot.
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This is a great tasting sandwich! The mushrooms and spinach really only need 1 tsp. of oil to cook in; the bread need only be buttered with 1 tsp. butter. Next time, I'll grill the mushrooms, and just put in fresh baby spinach. Thanks for the recipe!


These were okay, I didn't use spinach, since mine was too far gone to use. We all liked it but think some Colby-Jack or provolone cheese would taste better, Swiss is very mild for a grilled cheese, but the added mushrooms are great. I sauteed mine in butter and garlic. Went great with our Greek Pasta Salad by Danielle on AR.


Great sandwich and easy to adjust to individual tastes. I used more mushrooms and a bit less oil and butter. Delicious!