January 19, 2016

Grilled Cheese with Balsamic Glazed Mushrooms, Onions, and Fresh Spinach

Grilled cheese sandwiches are one of my absolute favorite comfort foods in the winter months. When I was a child, my mother would make us grilled cheese sandwiches using a big old grilled cheese press with a metal handle, springs and all. We'd always eat our grilled cheese with a piping hot bowl of tomato soup for dipping, and a pickle on the side. I still make grilled cheese quite frequently, but I'm not quite equipped with a dedicated grilled cheese press, so I use a large frying pan with a lid, on the stovetop.

I love to experiment with different grilled cheese varieties. I've tried making grilled cheese on ciabatta bread, raisin bread, and rye bread. You name it, and I've put cheese on it and fried it. I've even attempted to make a grilled cheese on a croissant, which sounds pretty fantastic, but was actually an epic fail. And then there was that time that I made a mini grilled cheese and used it to garnish my Bloody Caeser. To be honest, I am pretty traditional in the grilled cheese department and do prefer a nice fresh crusty loaf of white bread with some aged white cheddar.

Grilled cheese toppings are where my creativity really blossoms. I like to add a slice of tomato or some hot peppers, maybe some avocado slices, or red pepper, but my absolute favorite way to eat a grilled cheese is with some slow cooked glazed balsamic mushrooms and onions, and some fresh spinach. The balsamic vinegar adds a tanginess that cuts through the rich and creamy texture from the cheese. The spinach adds a nice pop of color and a freshness that is incredible. The BEST way to eat grilled cheese.

Thanks to the folks over at Kraft for sponsoring this post. All thoughts and opinions are my own. Be sure to check out the Kraft Product Locator to find ingredients near you.

makes 4 sandwiches
prep time: 10 minutes
cooking time: 30 minutes

2 tbsp salted butter
2 cups crimini mushrooms, sliced
1 sweet onion, sliced
 2 tbsp balsamic vinegar

8 slices bread
2 tbsp butter, room temperature
4 slices Kraft cheese
1 cup baby spinach
In a large frying pan, heat 2 tbsp butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.

Heat a large frying pan on medium.

To assemble the sandwiches, butter the bread, one side only. With the buttered side on the outside, fill each sandwich with a slice of cheese and a quarter of the onion/mushrooms mixture. Place the sandwiches onto the frying pan (as many as will fit into the pan at once) and cover with a tight fitting lid. Fry each side until golden brown, and the cheese is melted.

Remove from the pan and add 1/4 cup of baby spinach to each sandwich. Slice in half and serve warm. 


  1. You had me at balsamic! Totally gorgeous

  2. You had me at balsamic! Totally gorgeous

  3. When I first got married I used to eat grilled cheese all the time!! It's bee a while since my last one, now, to be honest, and I am really craving one!! Mushrooms sound right up my alley, I love mushrooms and lately have been adding them to just about anything! Sadly, I can't eat fresh spinach, the only spinach I can stomach is frozen and then cooked - I still don't uderstand why, but I get really sick in the stomach with fresh spinach!!

  4. Yum, yum, yum! Loving the balsamic in this recipe. This sandwich looks soooo good!

  5. This looks absolutely yummy. Love the idea of the onions, mushrooms, and balsamic.
    Barbara at

  6. I'm with you, I love grilled cheese and a nice bowl of soup. I'm drooling over this grown up version...the caramelized onions look like they make this grilled cheese.

  7. I honestly had no idea how to make a grilled cheese until fairly recently (vegan in my case). I come from a Chinese family and I have to say the grilled cheeses I had as a child were quite sad- I had amazing Chinese food all the time but the grilled cheeses weren't that great. Those balsamic glazed mushrooms sound like such a lovely accompaniment to the cheese- yum!