30m$10.00Croque Monsieur with Mushrooms
A vegetarian French-style toasted sandwich with sautéed cremini mushrooms, creamy béchamel, sandwich bread, and Cabot cheddar cheese.
- Cuisine
- French-Inspired
- Energy
- 534 calories per serving
- Protein
- 22.7 g per serving
- Carbs
- 50.1 g per serving
- Fat
- 27.5 g per serving
- Sodium
- 1235 mg per serving
Shopping options
Kosher salt
0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Unsalted butter
3 Tablespoon
Land O Lakes Unsalted Butter Sticks
9%
Ground nutmeg
0.13 Teaspoon
Ground Nutmeg - Kroger - 1.85 Oz
1%
Cabot Seriously Sharp Cheddar Cheese block, grated
6 Ounce
Cabot Creamery Bar Seriously Sharp Cheddar Cheese
75%
Cremini mushrooms, sliced
12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
Black pepper, freshly ground
0.5 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
4%
All-purpose flour
2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Sandwich bread
8 Count
Kroger® White Sandwich Bread
49%
Dijon mustard
2 Tablespoon
Kroger® Dijon Mustard
8%
Whole milk
1.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cremini mushrooms-12 oz
- sandwich bread-8 slice
- Cabot Seriously Sharp Cheddar Cheese block-6 oz
- whole milk-1.5 cups
- unsalted butter-3 tbsp
- all-purpose flour-2 tbsp
- Dijon mustard-2 tbsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
- ground nutmeg-0.13 tsp
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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