Croque Monsieur with Mushrooms
A vegetarian French-style toasted sandwich with sautéed cremini mushrooms, creamy béchamel, sandwich bread, and Cabot cheddar cheese.
- bechamel
- broiled
- brunch
- cabot cheddar
- cheddar
- cheddar cheese
- comfort food
- contains dairy
- contains gluten
- cremini mushrooms
- croque monsieur
- dijon mustard
- dinner
- entertaining
- family-friendly
- French
- french-inspired
- hot sandwich
- lunch
- main course
- mushroom croque monsieur
- mushroom sandwich
- mushrooms
- nut-free
- sandwich
- sandwich bread
- shellfish-free
- stovetop
- toasted sandwich
- vegetarian
- weeknight
- western european
- Cuisine
- French-Inspired
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, sliced · 12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
Details
Cabot Seriously Sharp Cheddar Cheese block, grated · 6 Ounce
Cabot Creamery Bar Seriously Sharp Cheddar Cheese
Sale
75%
Details
Whole milk · 1.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
75%
Details
Sandwich bread · 8 Count
Kroger® White Sandwich Bread
49%
Details
Unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
Dijon mustard · 2 Tablespoon
Kroger® Dijon Mustard
8%
Details
Black pepper, freshly ground · 0.5 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
4%
Details
All-purpose flour · 2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Details
Ground nutmeg · 0.13 Teaspoon
Ground Nutmeg - Kroger - 1.85 Oz
1%
Details
Kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-12 oz
- sandwich bread-8 slices
- Cabot Seriously Sharp Cheddar Cheese block-6 oz
- whole milk-1 1/2 cups
- unsalted butter-3 tablespoons
- all-purpose flour-2 tablespoons
- Dijon mustard-2 tablespoons
- kosher salt-3/4 teaspoon
- black pepper-1/2 teaspoon
- ground nutmeg-1/8 teaspoon
Set an oven rack about 6 inches from the broiler. Slice the cremini mushrooms and grate the Cabot cheddar, then arrange the bread slices on a rimmed baking sheet.
Keep fingertips clear of the box grater while grating the cheddar.
Heat a large skillet over medium-high heat and melt 1 tablespoon butter. Add the cremini mushrooms, 1/2 teaspoon salt, and pepper; sauté until browned and the pan is dry, 6 to 8 minutes, then transfer to a plate.
Keep the skillet handle turned inward on the stove while sautéing.
Reduce the heat to medium and melt the remaining 2 tablespoons butter. Whisk in the all-purpose flour for 1 minute, then slowly whisk in the whole milk; simmer until thick enough to coat a spoon, 3 to 4 minutes. Stir in the remaining 1/4 teaspoon salt and nutmeg.
Preheat the broiler to high. Broil the bread until lightly toasted, 1 to 2 minutes per side. Spread Dijon mustard over 4 slices, then top with the sautéed mushrooms and 2 oz of Cabot cheddar.
Watch the bread closely under the broiler because it can toast quickly.
Close the sandwiches with the remaining bread slices and spoon béchamel over the tops. Sprinkle with the remaining Cabot cheddar and keep the sandwiches on the baking sheet.
Broil until the tops are bubbling and browned in spots, 2 to 4 minutes. Rest 2 minutes before serving so the béchamel sets slightly.
Use dry oven mitts when handling the hot baking sheet.
Watch the sandwiches closely under the broiler because the cheese and béchamel can brown quickly.
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