Mushroom and Leek Grilled Cheese on Rosemary Bread

Last time I took on a grilled cheese was early on in this blog, when I made a Plum, Blue Cheese and Balsamic version that combined sweet, salty and tangy flavors into each bite. This recipe goes the opposite direction, creating a rustic, umami-focused dish.

This grilled cheese is delightful because of its simplicity, which allows each of the delicate ingredients to shine through. Gouda has great flavor but can often be overwhelmed by more prominent flavors. Leeks, less aggressive than their onion relatives, actually have a more nuanced and balanced taste.

Too often these daintier flavors get lost, but by pairing them together they combine into a gooey, cheesy mass of goodness. The mushrooms in the middle wind up lightly cooked with a little raw crunch in the center, providing pleasant textural contrast. Everything is tied together, aesthetically and physically, by the rosemary bread.

This is a great dish for brunch or lunch dish for a lazy Sunday. Serve with tomato soup if it’s hot outside – gazpacho if it’s cold – and enjoy!

Mushroom and Leek Grilled Cheese on Rosemary Bread

  • 3 tablespoons butter
  • 2 slices of rosemary bread
  • 1 crimini mushroom, thinly sliced
  • 4-5 ounces gouda cheese
  • 1/4 cup leeks, finely chopped


  1. Using a tablespoon of butter for each slide, butter the outsides of the bread. Assemble the sandwich by layering the mushrooms, cheese and leeks. Heat a skillet to medium and melt the remaining tablespoon of butter.
  2. Place the sandwich in the skillet. Place a smaller skillet on top of the sandwich and weigh it down using a moderately heavy object. Cook for 3-5 minutes, until the bread is golden brown, then flip and repeat for the other side.
  3. To serve, cut in half and accompany with a bowl soup

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