Go Back
Mediterranean Garlic Mushroom Grilled Cheese with melted mozzarella and feta.

Mediterranean Garlic Mushroom Grilled Cheese

A sophisticated twist on the classic grilled cheese. Featuring umami-rich sautéed garlic mushrooms, melted mozzarella, and tangy feta on crusty sourdough, all grilled to golden perfection in extra virgin olive oil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Course: Dinner, Lunch, Side Dish, Snack
Cuisine: Greek, Middle Eastern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices Whole grain sourdough or rustic bread
  • 8 oz Cremini or Baby Bella mushrooms sliced
  • 2 cloves Garlic minced
  • 1 tbsp Fresh thyme or 1 tsp dried
  • 1/2 tsp Dried oregano
  • 1/4 tsp Za'atar optional
  • 1 cup Shredded Mozzarella
  • 1/4 cup Crumbled Feta
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Lemon juice
  • Salt and black pepper to taste

Equipment

  • 1 Heavy-Bottomed Skillet
  • 1 Wide Chef’s Knife
  • 1 Box Grater
  • 1 Offset Spatula or Wide Turner
  • 1 Small Prep Bowls
  • 1 Bread Knife (Serrated)

Method
 

  1. Sauté Mushrooms: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add mushrooms in a single layer. Cook undisturbed for 3-4 mins.
  2. Season: Stir in thyme, oregano, salt, and pepper. Continue cooking until mushrooms are golden brown. Add minced garlic and cook for 1 more minute. Drizzle with lemon juice and remove from pan.
  3. Prepare Bread: Brush one side of each bread slice with the remaining olive oil.
  4. Assemble: On the non-oiled side of 2 slices, layer half the mozzarella, the mushroom mixture, the feta, and the remaining mozzarella. Top with the remaining bread slices (oil side out).
  5. Grill: Wipe the skillet clean. Place sandwiches in the pan over medium heat. Grill for 3-4 minutes per side until the bread is golden brown and the cheese is fully melted.
  6. Serve: Let rest for 1 minute, slice diagonally, and enjoy!

Notes

  • Pro Tip: For the best "cheese pull," do not use pre-shredded cheese. The potato starch used in pre-packaged bags prevents the cheese from melting into that luxurious, gooey texture.
  • Bread Tip: If using very airy Ciabatta, sauté the mushrooms a bit longer to ensure they are quite "dry" so the juices don't soak through the larger holes in the bread.
  • Storage: While best eaten fresh for the crunch, you can store leftovers in an airtight container for 24 hours. Reheat in a dry skillet over medium-low heat to restore the crispness; avoid the microwave!