Cheezy Mushroom Melt

Chuck Hughes makes this melt for breakfast or lunch: creamy  earthy and cheesy, you can’t go wrong!

Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Prep Time:

Yield: 4 servings

Easy, Moderate, Complex


  • 1 loaf of bread, sliced
  • For the mushrooms:
    1 tablespoon of olive oil (15 ml)
    10 cippolini onions, quartered
    1 pound mixed mushrooms, sliced (450 g)
    1 clove garlic, minced
    1 cup veal stock (250 ml)
    1 tablespoon chopped fresh parsley (15 ml)
  • The béchamel sauce:
    2 tablespoons butter (30 ml)
    2 tablespoons  flour (30 ml)
    1 cup  milk (250 ml)
    1 cup  grated Gruyère cheese (225 ml)
    Salt and pepper


  1. For the mushrooms: In a saucepan on medium heat add 1 tablespoon of olive oil. Add onions and mushrooms and sauté for 5 minutes or until slightly brown.  Add garlic and continue cooking for 1 minute.  Add veal stock and simmer for another 5 minutes until liquid has reduced.  Remove from heat and add parsley.  Season with salt and pepper.
  2. For the béchamel sauce: Meanwhile in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon.  Continue to cook for 2 minutes.  Whisk in the milk and continue cooking until it thickens, about 2 minutes.  Add Gruyère cheese and keep at a medium low heat until it is completely incorporated. Set aside.
  3. For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy béchamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
  4. For serving:  Remove, cut in half and add a spoonful of remaining mushroom mixture on top.  Garnish with more grated cheese as desired and serve.