Grilled Cheese And Mushroom Sandwich

• 2 tablespoons olive oil
• 8 tablespoons butter, softened, divided
• 4 large portobello mushroom caps, gills removed and sliced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons mayonnaise
• 3 tablespoons finely shredded Manchego or Parmesan cheese
• 1/8 teaspoon onion powder
• 8 slices sourdough bread
• 4 ounces Brie cheese, rind removed and sliced
• 1/2 cup shredded sharp white cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Gruyere cheese
• 2 teaspoons minced fresh thyme

1. In a large skillet, heat olive oil and two tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning half way through, about 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet.
2. Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
3. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced brie. Sprinkle cheddar cheese mixture evenly over brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

olive oil, butter, portobello mushroom caps, salt, pepper, mayonnaise, manchego, onion powder, bread, cheese, shredded sharp white cheddar cheese, shredded monterey jack cheese, gruyere cheese, thyme

Taken from www.tasteofhome.com/recipes/grilled-cheese-and-mushroom-sandwich/ (may not work)