Ingredients

• 4 large portobello mushrooms, thickly sliced
• 3 Tbsp. extra virgin olive oil
• 2 teaspoons dried thyme
• salt and pepper, to taste
• 4 tsp. butter, room temperature
• 8 large pieces of crusty bread (I used a sourdough miche bread, and YUM)
• 1/4 cup goat cheese
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mozzarella cheese, shredded

Instructions

1. In a medium-sized bowl, toss mushrooms with olive oil, thyme, salt, and pepper until evenly coated with oil.
2. Spread seasoned mushrooms on a large baking sheet, making sure there is plenty of room between each piece.
3. Bake mushrooms at 400 for 15-20 minutes, until they've browned and crisped up a bit.
4. Remove roasted mushrooms from the oven and set aside.
5. Butter one side of each piece of bread.
6. Place four pieces of bread, butter side down, on a large grill pan or skillet. Don't heat it up yet!
7. Spread a spoonful of goat cheese across the non-buttered side of each of the four pieces of bread we just talked about.
8. Top the goat cheese with a sprinkle of parmesan cheese, followed by a few slices of roasted mushrooms, and then a handful of mozzarella cheese.
9. Turn the burner under the skillet on to medium. Place the last four pieces of bread, butter side up, on top of the last layer of cheese to form your sandwich.
10. Keep an eye on the sandwiches as they cook. When the bottom piece of bread has browned up nicely (about 5-7 minutes, depending on how hot your pan is - I like to keep mine on medium-low so the cheese melts niiiiiice and slooooow) flip the sandwich to toast the other side of the bread.
11. Remove grilled cheeses from the pan, slice in half, and serve immediately.