Mushroom, Onion and Brick Grilled Cheese


This delicious grilled cheese is earthy, savory, and melty.  Try adding roast beef or a smash burger patty for a meaty twist!


  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper, divided
  • 4 tablespoons butter, softened and divided
  • 1 1/2 cups sliced mushrooms
  • 1 garlic clove, minced
  • 1 to 3 tablespoons stone-ground mustard
  • 6 slices rye bread
  • 4 ounces Mild Brick cheese, shredded (1 cup)
1. Sauté onion in olive oil in a large skillet over medium-high heat until tender. Season with 1/8 teaspoon each salt and pepper. Remove onion from the pan; keep warm.
2. Melt 1 tablespoon butter in the same pan over medium heat. Add mushrooms; cook for 4-6 minutes or until mushrooms are tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Season with remaining salt and pepper. Transfer mushroom mixture to a bowl.
3. Spread mustard on three slices of bread. Layer with the onion, mushroom mixture and brick. Top with remaining bread. Spread remaining butter on the outside of sandwiches.
4. Warm an electric griddle or the same skillet over medium-low heat. Toast sandwiches for 2-4 minutes on each side or until bread is golden brown and cheese is melted.


© Dairy Farmers of Wisconsin

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