Mushroom, Goat and Gouda Grilled Cheese

Goat cheese and gouda pair perfectly for flavor and texture in this grilled cheese studded with wild mushrooms. Use your favorite bread and some thin sliced apples for the full effect.
By Vicky Cohen & Ruth Fox
grilled cheese gouda goat mushroom
Growing up in our household, nothing screams “comfort” louder than crunchy bread and cheese. Now take that dynamic duo, fancify a little bit, and you’ll take comfort to a whole new level. Crunchy bread, creamy goat cheese, nutty gouda, wild mushrooms and crispy apple. Add a touch of grain mustard, and you there you have it.

Mushroom, Goat and Gouda Grilled Cheese
Prep Time
Cook Time
Total Time
Crunchy bread, creamy goat cheese, nutty gouda, wild mushrooms and crispy apple
Recipe Type: Main
Serves: 2-3
  • 10 ounce Mixed wild mushrooms (oyster, shiitake, chanterelle) you can use any mushroom combination you would like
  • 2 tablespoons Extra Virgin Olive Oil
  • 5 ounce goat cheese
  • 2 tablespoons Milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 garlic clove
  • 6-12 teaspoons coarse ground mustard
  • 6 Slices gouda cheese
  • Extra Virgin olive oil to drizzle on bread
  • 6 Slices of Multigrain bread
  • 1 large green apple sliced thin
  1. Chopped mushrooms
  2. Heat 2 tbs olive oil add mushrooms, salt and pepper
  3. Cook for about 15 minutes on medium heat until caramelized
  4. Put goat cheese in a bowl and softened with a fork or spoon, add 2 tbs of milk one a time until you create a thick goat cheese cream
  5. Add cooked mushrooms to the goat cheese
  6. Toast bread and drizzle olive oil on the outside of each slice
  7. Spread 1-2 tsp mustard on the inside of each slice of bread
  8. Spread 2 tbs goat cheese and mushroom mix on each slice of bread
  9. Add 1 slice of Gouda Cheese on each slice
  10. Add 3 slices of green apple
  11. Put the 2 slices of bread to form a sandwich
  12. Heat a non-stick skillet on medium heat
  13. Brown sandwich on both sides until golden, crunchy and gouda cheese is melted. About 3-4 minutes per slice


Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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