Creamy Mozzarella Grilled Cheese with Balsamic Roasted Mushrooms & Rosemary
Grilled cheese is my all time favourite comfort food. There is something about eating a warm and melty grilled cheese on a cold day that brings back such fond childhood memories…
When I was in elementary school every winter my family and I would go out for an afternoon of cross-country skiing. We’d be out there for hours; I think my dad feared he would never get us home! Once we removed the sopping wet mittens from our frozen hands and the waterlogged snow pants made their way to the dryer, my dad would always make us grilled cheese and tomato soup for dinner. A classic combo, and a delicious way to end the day.
One thing I always look for in the “perfect grilled cheese” is, well, the cheese. It has to be warm, melty, and creamy. As much as I love using cheddar, and even goat cheese on my grilled cheese sandwiches, it never gives me the creaminess I crave. I thought all of my oh-gooey-grilled-cheese dreams were lost until I tried Kraft Shredded Cheese with a Touch of Philadelphia. This grilled cheese is trouble. I mean it. I could eat this grilled cheese every day for an entire month.
Kraft’s new special blend, available in three flavours: Creamy Mozza, Creamy Herb & Garlic, and Creamy Mexicana, delivers a soft and creamy melt unlike any other cheese. It’s resealable bag allows you to use at your convenience, making meal prep time quicker and more efficient (that means no more grating cheese by hand!) It will most certainly make your favourite meals and classic dishes even better… the melt is all you’ll remember.
Mozzarella Grilled Cheese with Balsamic Roasted Mushrooms & Rosemary
The meaty mushrooms and fragrant rosemary are the perfect complement to the creamy, melty mozzarella… and the crisp, buttery bread… so good.
4 oz of mushrooms (I used shiitake & oyster)
1/2 tbsp balsamic vinegar
1/2 tbsp olive oil
2 thick slices of sourdough bread
½-1 cup of Kraft Shredded Mozza Cheese with a Touch of Philadelphia
1 sprig of fresh rosemary
1. Preheat oven to 350.
2. In a bowl toss trimmed mushrooms with oil and vinegar. Spread mushrooms on a baking tray in a single layer. Bake for 25 minutes or until browned. Remove from oven.
3. Cut 2 slices of sourdough bread, about 1 inch thick. Place bread on cutting board, and on one slice layer in cheese, fresh rosemary, and the roasted mushrooms. Top with other slice. Butter the outside of each slice of bread.
4. Heat a pan over medium-high heat. Add butter and melt. Place grilled cheese in pan and cook on both sides until bread is golden brown.
5. Remove from heat, cut in half, and enjoy the melty goodness.
It’s also my pleasure to personally invite you to Kraft Canada’s “What’s Cooking” Twitter Party this Wednesday at 9:00pm ET. Be sure to follow @KraftCanada on Twitter and use the hashtag #TouchofPhillyCheese. Get ready to share those cheesy recipes!
Grilled cheese not your thing? Visit the Kraft Canada website to find more yummy & scrumptious recipe ideas that include Kraft Shredded Cheese with a Touch of Philadelphia; guaranteed to be a melt you won’t forget!
Disclosure: This is a paid post. SheBlogs provided me with a coupon in order to try Kraft Shredded Cheese with a Touch of Philadelphia. Payment did not influence my opinion of the product.
I think that grilled cheese came straight from heaven! Gosh does it ever look delicious… I'm especially loving the melt! I've never thought of putting mushrooms in a grilled cheese, what a great idea! Yum!
This looks like a yummy twist on the grilled cheese. It would be fab for lunch today
this is making my mouth water. Seriously. Look at that melting cheese….
This is seriously my grilled cheese heaven….my word…I need to make this! YUM
You know your recipe & photography is good when even the vegan's think the cheese looks delicious!! MMMMM rosemary balsamic mushrooms!!!
Ommmggg amazing. I haven't had a proper delicious grilled sandwich in ages. I can just smell it through the monitor.
This is beautiful, Britt! The rosemary and the way you've captured the cheese!?? Love it!
Tried the true test with this recipe. Cooked it for five hungry fire fighters. We loved it. The the baked balsamic mushrooms , the fresh rosemary between fresh sourdough bread and melted kraft Habanero cheese was very tasty. The meal was topped off with a nice bowl of mushroom soup. This recipe is definitely heading to our firefighter cook book of favorites.
I miss grilled cheese so much! I eat gluten free and grilled cheese just isn't the same with GF bread. But I love your flavor combo and might try this filling over GF pasta which is usually pretty good. Thanks for the idea!
These flavours are classic – cheese, mushrooms, and rosemary. I think they would taste great over GF pasta!
Most definitely straight from heaven!
It's a delicious twist on classic grilled cheese. And the mozzarella makes it super creamy and melty!
Sooooo much melting cheese!
It's a very tasty combo if I do say so myself 😉