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vegetarian recipes

Duxelles Grilled Cheese (+ How to Make Duxelles)

Duxelles Grilled Cheese Recipe

Duxelles Grilled CheesePhotos by Emily Caruso

If you haven’t heard of duxelles before, get ready to meet your new favorite condiment—well, if you’re a mushroom lover, at least. Duxelles is a mixture of finely chopped mushrooms, shallots and herbs sautéed in butter or olive oil. There are lots of variations of it with different types of mushrooms, some with wine and some without, some recipes that have a bit of texture (which I prefer) and some that process the mushrooms almost to a paste.

My duxelles recipe is an adaptation of Martha Stewart’s version. I use cremini mushrooms because they’re affordable like white mushrooms, but they have a deeper flavor. I also add a splash of dry sherry because I’m a big believer in cooking mushrooms with wine. Just do it! You won’t regret it! A lot of people won’t cook with wine because they don’t drink wine; I don’t either, but it’s so worth it. Just buy a cheap-but-not-too-cheap bottle, use what you need, and freeze the rest to use in future recipes. (Yes, you can totally freeze wine for cooking.)

So what can you do with duxelles? All kinds of delicious things! It will keep in the fridge for a week or so and it can be frozen for a few months. I love it as a savory topping for veggie burgers, tossing it with roasted potatoes, spooning it over roasted asparagus, or using it as a spread on crusty French bread or crackers. Another great way to use it is on a grilled cheese. Just about any cheese you like or have on hand will work, but for this one, I used an über-melty morel and leek monterey jack cheese that I picked up in Wisconsin. The duxelles adds a meaty, savory flavor to an otherwise ordinary grilled cheese sandwich.

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  • Reply
    Laura (Tutti Dolci)
    April 14, 2015 at 1:28 am

    I love mushrooms, this is my kind of grilled cheese!

  • Reply
    Liz @ Floating Kitchen
    April 14, 2015 at 9:05 am

    Oh this is so great. I can’t wait to make this. I love mushrooms in my grilled cheese/sandwiches, but they can get slippery and have a tendency to flop out while eating. So this solves ALL those problems! Love it!

  • Reply
    Melinda @ RecipeFiction
    April 14, 2015 at 1:07 pm

    And here I thought a splash of dry sherry in the mushrooms was MY secret ingredient 😉 As much as I love mushrooms it s surprising to me that it’s never occurred to me to have a spread on hand. Thank you!

  • Reply
    April 18, 2015 at 9:58 am

    First of all, this freezing wine thing is BLOWING MY MIND. I had no idea!! And you are really making me rethink my disdain for mushrooms with this. REALLY.

  • Reply
    April 27, 2015 at 9:01 pm

    Best grilled cheese ever! So easy, and I have so many ideas for using the duxelles in so many recipes!

  • Reply
    March 23, 2016 at 7:04 pm

    I’m having a problem with “trim the stem ends from the mushrooms.” Does that mean remove the stems? Chop the stems and add them? Do we use the stems at all? Sorry to sound uninformed – I’m a new convert to mushrooms. Thanks!

    • Reply
      March 23, 2016 at 7:07 pm

      You leave the stems on, but trim the very ends of them off, where they feel tough and dry.

  • Reply
    February 10, 2018 at 4:41 pm

    At first sight this recipe looks amazing. What could go wrong with a gourmet grilled cheese? The tastes in this were all wrong. I felt like the Duxelles should have been in a pasta or something, not a grilled cheese. Or maybe I’m too much of a “don’t mess with a good thing” kind of gal. Anyway, it was barely palatable. My husband had to force himself to eat it lol – would not recommend or make again, sadly.

    • Reply
      Katie Trant
      February 12, 2018 at 4:50 am

      Hey Cassandra, we’re bummed you didn’t like this. Personally, I’m not a fan of mushrooms so this would ruin grilled cheese for me. But I’ve been on a kimchi grilled cheese kick lately – maybe that’s more your thing?

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