What better way to celebrate Grilled Cheese Month than with a gooey grilled cheese stuffed with sautéed mushrooms, mozzarella, and cheddar? These sandwiches are made with GO Veggie, so they’re lactose-free! (I created this recipe for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen.)
Remember the Italian Eggplant Grilled Cheese that I made with GO Veggie! lactose-free provolone slices earlier this year? It’s one of my absolutely favorite sandwiches and every time I make it, I’m super impressed with how beautifully the provolone slices melt. I’ve been dying to try the other varieties of GO Veggie! lactose-free slices in a grilled cheese ever since, but I was waiting until Grilled Cheese Month was officially underway. Now that it’s here, I’m ready to celebrate in style!
For my latest grilled cheese creation I wanted something extra gooey, which meant staying away from crispy or chewy fillings. Sautéed mushrooms turned out to be a fabulous filling choice: They’re soft, so they don’t interfere with the texture of the cheese, and they give the sandwich tons of earthy flavor.
I used a mix of crimini and shiitake mushrooms to keep things interesting and cooked them with some garlic and white wine for an extra flavor boost. Then I used my favorite trick for an extra cheesy grilled cheese – melting a slice of cheese right into the filling before sandwiching it between two pieces of multigrain bread layered with cheddar and mozzarella slices. I love how the cheddar and mozzarella taste together and four slices of GO Veggie! cheese per sandwich means you’ll get 100% of your daily value of calcium (with half the calories and fat of traditional cheese.)
The result is ooey, gooey, and delicious.