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Grilled Cheese with Gouda, Roasted Mushrooms and Onions

By Emma :

Everyday Culinary Delights👩‍🍳

Sumptuous Spinach and Ricotta Stuffed Shells

Hello, dear readers! I am so grateful to have you back on the blog today. Sharing my kitchen adventures with you is always a highlight, and today’s recipe is truly a treasure waiting to be uncovered. For those who adore a good grilled cheese sandwich, this twist on a classic will warm your heart and your palate!


Imagine biting into a sandwich where every element harmonizes with rich, gooey Gouda and is elevated by the earthy tones of roasted mushrooms and sweet onions. This grilled cheese with Gouda, roasted mushrooms, and onions is not just a sandwich; it’s a comfort wrapped in golden, buttery bread. Perfect for a cozy night in or a delightful lunch, this recipe promises to transform your view on what grilled cheese can be!


  • 8 ounces mushrooms, sliced
  • 1 medium sweet onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 tablespoons butter
  • 4 slices of your bread of choice
  • 1 cup Gouda cheese, shredded


1. Roast the Veggies

Preheat your oven to 400-degrees F. Toss the sliced mushrooms and onion with olive oil on a baking sheet, and season with salt and pepper. Roast for about 20 minutes or until they’re caramelized and deliciously fragrant.

2. Prep the Sandwich

While your veggies are roasting, heat a skillet over medium heat and melt the butter. Assemble your sandwiches by layering shredded Gouda, roasted mushrooms and onions, and then another layer of Gouda on one slice of bread. This method ensures everything sticks together beautifully. Cap it with the second slice and press gently.

3. Grill to Perfection

Dip and flip each sandwich briefly in the melted butter to coat, then grill for about 2-3 minutes on each side or until the cheese is irresistibly melty and the bread is perfectly golden brown.

Helpful Tips

  • Butter Is Better: Don’t skimp on the butter! It gives this sandwich its golden crisp exterior. Let it get frothy in the pan before adding your sandwich for that perfect crunch.
  • Low and Slow: Keep your skillet at a medium-low heat to avoid burning the bread before the cheese has melted.


  • Cheese Choices: Not a fan of Gouda? Try mozzarella for a milder taste or a spicy Pepper Jack to add a kick!
  • Add Some Greens: A few spinach leaves or arugula added after roasting the vegetables can introduce a fresh, peppery layer to the sandwich.

Frequently Asked Questions

Q: Can I use any type of bread for this recipe? A: Absolutely! While I prefer a sturdy sourdough to support all the fillings, feel free to use what you love or have on hand. Just make sure it can stand up to the gooey, melty cheese and hearty fillings.

Q: What’s the best way to store leftovers? A: Grilled cheese is best enjoyed fresh, but if you must save it, wrap it tightly and refrigerate. Reheat in a pan to restore some of the original crispiness.

Storage Instructions

Store any leftover roasted mushrooms and onions in an airtight container in the refrigerator for up to 3 days. They’re great as an addition to salads or even scrambled eggs!

More Relevant Recipes

If you loved this, why not dive deeper into the world of gourmet grilled cheese? Try these variations next:

  • Apple Cheddar Grilled Cheese
  • Spinach and Artichoke Melt
  • Spicy Buffalo Chicken Grilled Cheese

Thank you for stopping by! Crafting this grilled cheese with Gouda, roasted mushrooms, and onions has been a joy. It’s dishes like this that remind us that even the simplest meals can be special. Enjoy the melting moments!

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Sumptuous Spinach and Ricotta Stuffed Shells

Grilled Cheese with Gouda, Roasted Mushrooms and Onions

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  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Dive into the comforting embrace of these sumptuous spinach and ricotta stuffed shells, a dish that promises to delight your senses and fill your kitchen with the aromas of Italian cooking. Perfect for a family dinner or a hearty meal with friends, each shell is a tender vessel bursting with creamy ricotta, vibrant spinach, and topped with a rich tomato sauce that sings of homemade love and care!


  • 24 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 large egg, beaten
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Fresh basil for garnish


  1. Preheat the Oven: Set your oven to 375 degrees F.
  2. Prepare the Pasta: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  3. Make the Filling: In a mixing bowl, combine the ricotta, half the mozzarella, Parmesan, spinach, egg, garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  4. Assemble the Shells: Spoon the filling into each pasta shell. Arrange the filled shells in a baking dish lightly greased with olive oil.
  5. Add Sauce and Cheese: Pour marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella on top.
  6. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  7. Garnish and Serve: Sprinkle freshly chopped basil over the top before serving.


  • Make Ahead: These shells can be filled and refrigerated a day in advance. Simply bake when ready to serve.
  • Freezer Friendly: Freeze the prepared but unbaked shells for up to three months. Bake from frozen, adding extra cooking time as needed.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 4 shells
  • Calories: 389
  • Sugar: 4g
  • Sodium: 879mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 63mg

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