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Roasted Portabella Mushroom Grilled Cheese

roasted portabella grilled cheese

April is National Grilled Cheese Month. (Pausing for appropriate swooning … Don’t worry, I’ll wait. Okay, good now?) I don’t often get excited about food holidays but this is different. Grilled cheese is the thing that happy childhood memories are made of, right?

When I bite into a gooey, melty grilled cheese, I can feel the cane seats of the stools in my grandmother’s kitchen pressing into my legs. With every crunch of the buttery bread filled with creamy American cheese, I can feel the smooth Formica countertop, and picture the stone-like design in earthy red tones of the linoleum floor.

Food memories like this are as close to traveling back in time to those happy days of childhood as you can get.

I seriously adore grilled cheese. Anything with cheese, really. So when KitchenPLAY asked me to join in the fun creating a new grilled cheese recipe for the “30 Days of Grilled Cheese” event sponsored by Land O’Lakes, I couldn’t say no.

A few years ago, I discovered Land O Lakes® Deli American Cheese, which is available in the deli counter. It’s like the cheese I grew up on, but better since it’s freshly cut. And when you melt it inside a grilled cheese, the smooth cheese melts in your mouth with its creamy deliciousness.

For this grilled cheese, I started with a thin bagel turned inside out. I love grilled cheeses on inside out roll-type breads — it adds a new dimension. And thin bagels are a great way to get the feel of that favorite bread without the heft of it. The bagel is buttered, giving a familiar toasted buttery exterior.

Inside this Roasted Portabella Mushroom Grilled Cheese, slices of freshly roasted portabella mushrooms are sandwiched between slices of creamy, gooey melted American cheese.

Say hello to deliciousness.

More Portabella Mushroom Recipes

Yield: 2 servings

Roasted Portabella Mushroom Grilled Cheese

Roasted Portabella Mushroom Grilled Cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 portabella mushroom, sliced into 1/4-inch slices
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 2 thin bagels, sometimes called bagel thins
  • 1 tsp butter
  • 4 slices Land O Lakes® Deli American Cheese


  1. Preheat the oven to 400 degrees.
  2. Place the mushrooms on a nonstick baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 12 to 15 minutes until golden and softened, flipping once.
  3. Butter the inside of the bagels and turn inside out. Layer with cheese, mushrooms and cheese, then close the sandwiches. Toast on a griddle until golden brown, flip and toast again.

Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.

Thursday 31st of October 2013

If you want to take much from this piece of writing then you have to apply such techniques to your won blog.

3 Ingredient Beer Bread and 30 Great Sandwich Recipes | Crunchy Creamy Sweet

Friday 19th of April 2013

[...] 16. Roasted Portabella Mushroom Grilled Cheese from Sarah’s Cucina Bella [...]

Kiran @

Friday 5th of April 2013

I LOVE mushrooms and grilled cheese!! Perfect pair!!

And your drool-worthy photography isn't helping me one bit, in the drool-factor ;)

Mushrooms Canada

Wednesday 3rd of April 2013

The perfect grilled cheese! April is going to be a fun month...thanks for sharing!!


Wednesday 3rd of April 2013

Would you believe if I told you I make mushroom grilled cheese a lot? And I so love it. I simply saute it in the pan until soft, toss them between the bread, spread cheese and grill. Baked version sounds great too :)

Sarah W. Caron

Wednesday 3rd of April 2013

Really?!? That's awesome. Do you season your mushrooms any special way?

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