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Mushroom & Thyme Truffled Grilled Cheese Sandwich

Libby & Jen with Lemony Thyme
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 2


  • 4 baby portebello mushrooms sliced
  • 4 baby red potatoes sliced
  • 4 thin onion slices
  • 4 fresh lemony thyme sprigs
  • freshly cracked black pepper & salt
  • 2 Tbl. olive oil
  • 3 ounces extra sharp cheddar shredded
  • 4 slices Tuscan Garlic Bread or favorite crusty bread
  • 1 Tbl. butter
  • 1 Tbl. truffle oil
  • 1 cup fresh watercress leaves


  • Preheat oven to 375 degrees. Toss mushrooms, potatoes, onion, and thyme in olive oil, salt & pepper. Spread in a single layer on a baking sheet. Bake for 10 minutes, turn mushrooms and potatoes and bake another 5 minutes or until golden and slightly crispy.
  • Heat skillet over medium heat. Brush bread slices with butter and truffle oil. Place in pan and top with shredded cheddar, roasted veggies, and more cheddar. Pan grill until golden brown. Top with fresh watercress and freshly cracked black pepper.
  • Excellent served with a side of tomato veggie soup.