Thyme-Roasted Mushroom Grilled Cheese

1. Preheat oven to 400 F. In a medium-sized bowl, toss mushrooms with olive oil, thyme, salt, and pepper until evenly coated with oil.

2. Spread seasoned mushrooms on a large rimmed baking sheet, making sure there is plenty of room between each piece.

3. Bake mushrooms at 400 F for 15-20 minutes, until they’ve browned and crisped up a bit.

4. Remove roasted mushrooms from the oven and set aside.

5. Butter one side of each piece of bread.

6. Place four pieces of bread, butter side down, on a large grill pan or skillet. Don’t heat it yet!

7. Spread a spoonful of goat cheese across the non-buttered side of each of the four pieces of bread we just talked about.

8. Top the goat cheese with a sprinkle of Parmesan cheese, followed by a few slices of roasted mushrooms, and then a handful of mozzarella cheese.

9. Turn the burner under the skillet on to medium. Place the last four pieces of bread, butter side up, on top of the last layer of cheese to form your sandwich.

10. Keep an eye on the sandwiches as they cook. When the bottom piece of bread has browned up nicely (about 5-7 minutes, depending on how hot your pan is—I like to keep mine on medium-low so the cheese melts nice and slow) flip the sandwich to toast the other side of the bread. Sandwiches are done when the other side has browned up nicely and the cheese is all melted.

11. Remove grilled cheeses from the pan, slice in half, and serve immediately.

Note: If you have a panini press, use it! You could also make these sandwiches on a baking sheet in the oven. If doing this, bake at around 375 F for 10 or so minutes until bread is toasted. Also, feel free to make any substitutions you’d like—try different cheeses, herbs, even vegetables to make it your own!