This isn’t so much a recipe as it is an idea. But it was one of my best. It was the ultimate comfort food for a Wednesday afternoon.

Makes one sandwich.


8 oz sliced mushrooms

BBQ Sauce of your choice (I used Newman’s Own Original)

Two slices rye or sourdough bread (I used Schär Gluten Free Sourdough)

Two slices vegan cheese (I used Chao American slices but I hear Follow Your Heart melts nicely too)


Sauté mushrooms in a little water until they soften and release their moisture. Finish sautéing until moisture evaporates.

While mushrooms are cooking, butter one side of each piece of bread and place them butter side down on a skillet or frying pan. Add cheese slices and cover pan to help the cheese melt.

Add BBQ sauce to mushrooms and continue cooking until the sauce thickens and starts to caramelize. Keep an eye on the bread so it reaches a nice toasty color but doesn’t burn.

Once the bread reaches the desired color and the cheese starts to melt, top the cheese with the BBQ mushrooms and cover with the other slice. Transfer to a plate and start drooling.


2 thoughts on “Grilled BBQ Mushroom and Cheese Sandwich

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