Mushroom Grilled Cheese with Tomatoes and Garlic Aioli

This classic sandwich is turned up a notch with mushrooms, tomatoes, and garlicky mayo.

Like most people, I love a good grilled cheese sandwich.

However, I can never leave well enough alone and like to add other ingredients to it, usually some leftovers from the fridge.

My favorite fillings to add are mushrooms and tomatoes because I always have them on hand.

The combination of mushrooms, tomatoes, and cheese is classic and delicious and is perfectly complimented by a sharp and tangy garlic aioli.

My easy sauce is a garlic aioli with mayo and and lemon juice and only takes minutes to make. You can also use store-bought aioli or even another sauce like pesto.

This is one of my favorite sandwiches to make because it comes together quickly using staples I always have in the fridge. Plus it tastes soooo good!

My 5 favorite Ingredients to Have on Hand for a quick meal

  • Cheese: Buy sliced cheese in bulk and separate into small batches using plastic wrap or parchment paper. Keep in freezer.

  • Garlic: Buy peeled garlic in bulk and keep in the freezer. Use a garlic press to crush them directly into your pan or dish. No need for a knife or cutting board!

  • Lemon Juice: Freeze fresh lemon juice in teaspoon or tablespoon portions. Use silicone muffin cups or ice cube tray for freezing, then transfer to a freezer-safe bag. Check out my other lemon tips here.

  • Mushrooms: Clean and slice mushrooms (8 or 24 oz container). Add to a skillet with 1/4-1/2 tsp salt. No need to use oil. Cover and heat over medium-high heat until steam escapes. Remove lid, continue sautéing until water has evaporated and mushrooms have browned. Take off heat and let cool. If any stuck to the bottom, place the lid back on for 5-10 minutes. The steam will loosen them. Let cool and keep covered in fridge for 5-7 days. Use throughout the week in pasta and rice dishes, burgers, sandwiches, omelettes, or pizza.

  • Tomatoes: Purchase grape or cherry tomatoes instead of large tomatoes to avoid waste. Mine last a long time in the fridge and the quality is not affected. Use in sauces, pastas, curries, sandwiches, tacos, burrito. Consider saving and planting the seeds in the summer. Tomatoes are very easy to grow!

Here are some Other sandwich ideas

Egg Ham and Cheese Bagel Sandwich
Toasted bagel filled with fluffy eggs, savory mushrooms, and salty ham all held together with gooey cheese.
Check out this recipe
Salami Wrap with Dill and Cream Cheese
A savory wrap made with salami, crunchy veggies, and a creamy dill and cream cheese spread.
Check out this recipe
Sliced salami wrap with dill and cream cheese on plate.
Indian Wrap with Kerala Lamb Curry
A savory and spicy wrap made with Kerala curries and condiments rolled in a whole wheat chapati.
Check out this recipe
Closeup of sliced chapati wrap with lamb curry, cabbage, and raita.
Homemade Wheat Bread
A delicious and simple recipe for homemade bread!
Check out this recipe

Joby's Test Kitchen plate mushroom grilled cheese with tomatoes and garlic aioli.

Mushroom Grilled Cheese with Tomatoes and Garlic Aioli

Joby’s Test Kitchen
Grilled cheese sandwich made with savory mushrooms, tart tomatoes, and tangy garlic aioli.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 1 Sandwich
Calories 315 kcal


  • 2 slices whole wheat bread
  • olive oil
  • 1 slice cheese, any kind
  • ¼-½ cup sautéed or cooked mushrooms
  • ¼ cup diced or sliced tomatoes

Easy Garlic Aioli

  • 1-2 tsps mayo
  • 1-2 cloves garlic, crushed/minced
  • 1 tsp lemon juice
  • pinch salt & pepper


  • Mix the ingredients for the aioli together and set aside.
  • Heat nonstick or cast iron skillet over medium-high heat. Then brush lightly with oil. Place the bread slices on the skillet and lightly toast on one side.
  • Flip bread over and on one of the lightly toasted sides, place half the cheese, and all of the mushrooms, tomatoes, and aioli. Top with remaining cheese and the other toast.
  • Press sandwich together gently and finish toasting the other sides until golden brown. Cut in half and enjoy with a warm bowl of soup!
Keyword cheese, garlic, lemon, mushroom, tomatoes


  1. I didn’t have the exact ingredients so used this as a guide for what I had on hand. I grilled with flat bread, 1 1/2 oz Swiss cheese. Didn’t use the Aioli. Came out very tasty. The tip about mushrooms is great. Had never considered doing it before but will be now.

    • So glad to hear! Flat bread and Swiss cheese sound delicious, definitely need to try that next time! Thank you for sharing:)

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