Average Rating: 5TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servingsIngredients
- 2 tablespoons olive oil
- 8 tablespoons butter, softened, divided
- 4 large portobello mushroom caps, gills removed and sliced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons mayonnaise
- 3 tablespoons finely shredded Manchego or Parmesan cheese
- 1/8 teaspoon onion powder
- 8 slices sourdough bread
- 4 ounces Brie cheese, rind removed and sliced
- 1/2 cup shredded sharp white cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese
- 2 teaspoons minced fresh thyme
Instructions
- 1. In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet.
- 2. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
- 3. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts
1 sandwich: 797 calories, 62g fat (31g saturated fat), 138mg cholesterol, 1143mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 26g protein.
