Mushroom, Onion, Brick Grilled Cheese

Active Time: 35 minutes
Servings: 3 servings
Difficulty Level: Intermediate


  • 1 medium onion, halved and thinly sliced
  • 1 tbsp olive oil
  • 1/4 tsp each salt and pepper, divided
  • 4 tbsp butter, softened and divided
  • 1 and 1/2 cups mushrooms, sliced
  • 1 garlic clove, minced
  • 1-2 tbsp stone-ground mustard
  • 6 slices rye bread
  • 4 oz. Buholzer Brothers™ Brick Cheese, shredded (1 cup)


  1. Sauté onion in olive oil in a large skillet over medium heat until tender. Season with 1/8 tsp each salt and pepper. Remove from the pan; keep warm.
  2. Reduce heat to medium-low. Warm 1 tbsp butter in the same pan. Stir in mushrooms; cook for 3-4 minutes until mushrooms are tender. Season with the remaining salt and pepper. Transfer mushroom mixture to a bowl; keep warm.
  3. Spread mustard on three bread slices. Layer each with a third of the onion, mushroom mixture and brick. Top with remaining bread. Spread the outside of sandwiches with the remaining butter.
  4. Warm an electric griddle or the same skillet over medium heat. Toast sandwiches, covered, for 2-3 minutes or until bread is lightly golden brown. Flip sandwiches; cook, uncovered, for 2-4 minutes longer or until bread is lightly golden brown and brick is melted.

©2019 Dairy Farmers of Wisconsin

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