These sandwiches have a great flavor. I used the cast iron skillet I fried my bacon in (after removing most of the grease) to grill my sandwiches. This made the bacon taste stand out even more. I think any type of mushroom will work for this recipe. I had canned mushrooms on hand to use for my sandwiches. Scroll down for another recipe review featuring Bacon Turkey Subs on Taste of Home Tuesday
Mushroom & Onion
photo & recipe source:
3 tablespoons butter, softened, divided
8 ounces sliced baby portobello mushrooms
1 small onion, halved and thinly sliced
8 thin slices cheddar cheese (about 3 ounces)
8 slices Texas toast
4 bacon strips, cooked and crumbled
In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean.
Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter.
In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted. Yield: 4 servings
© 2017 RDA Enthusiast Brands, LLC
>> MORE MAIN DISHES <<
Visit tasteofhome.com to view Mushroom & Onion Grilled Cheese Sandwiches and more on the website.
:) Happy To Be A Taste Of Home
Volunteer Field Editor
More Recipe Reviews For
Taste of Home Tuesday
Jolene's Recipe Journal