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Vegetarian, Busy evenings

Mushroom and Swiss cheese croque monsieur

A mushroom and Swiss cheese croque monsieur is a vegetarian take on the classic, filled with sauteed mushrooms and bechamel, then baked until golden. It serves 4 in 35 minutes, rated easy, for about €2.10 per person. The trick is spreading bechamel both inside and on top, so the center stays soft while the top turns golden and bubbly.

A croque like at the bistro, but with sauteed mushrooms, a creamy bechamel, and a golden, bubbly top.

Mushroom and Swiss cheese croque monsieur
Total time
35 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This croque is a nice change from the usual ham and cheese version. Button mushrooms sauteed until all their water evaporates bring a concentrated, almost earthy flavor that holds its own against the melted Swiss cheese. A nutmeg scented bechamel coats everything and keeps the bread from drying out in the oven, so you get a soft center under a well browned top.

It's the kind of dish Mon Chou suggests for a weeknight when you want something warm without spending hours in the kitchen. Kids love the stretchy melted cheese, and adults appreciate the mushrooms for the extra depth they bring. Serve it with a tangy green salad and everyone's happy, no meat needed on the table that night.

The ingredients

4 people

Bakery

  • Sandwich bread 12 slices

Fruits and vegetables

  • Button mushrooms 400 g
  • Green salad 1

Dairy

  • Shredded Swiss cheese 200 g
  • Butter 50 g
  • Milk 30 ml

Pantry

  • Flouroften in the pantry 30 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the mushrooms and saute them in a pan with a knob of butter, season with salt and pepper. 8 min

    Let all the water evaporate completely, the mushrooms concentrate their flavor.

  2. Make the bechamel with the remaining butter, the flour, the milk, and the nutmeg. 8 min

    Whisk constantly, it should coat the back of a spoon.

  3. Spread bechamel on six slices of bread, top with mushrooms and Swiss cheese, then close with the other six slices.

    Don't overfill, the filling would spill out during cooking.

  4. Spread bechamel on top, sprinkle with Swiss cheese, and bake at 200°C until golden. 12 min

    Set the croques on parchment paper so they don't stick.

  5. Season the salad with the olive oil, vinegar, salt, and pepper, and serve it alongside the croques.

    A tangy salad cuts through the richness of the cheese.

Our tips to get it right

  • Drain the mushrooms well after cooking if any liquid remains in the pan, otherwise the croque turns soggy.
  • Pick a slightly thick sandwich bread, it holds the bechamel and filling better without tearing.
  • If your bechamel thickens too much as it cools, stir in a spoonful of warm milk before spreading.

The variations

  • Swap the button mushrooms for a mushroom medley or chanterelles for a deeper flavor.
  • Add a slice of ham to the filling if you want a more classic, less vegetarian version.
  • For kids in a hurry, cut the croques into triangles before serving, they tend to eat them more easily that way.

What to serve it with

  • A well seasoned green salad
  • A bowl of vegetable soup to start
  • A glass of apple juice

Storage

Assembled but unbaked croques keep for 1 day in the fridge, covered with plastic wrap. Once baked, they keep for 2 days in the fridge in a sealed container and reheat well in the oven to stay crisp. Freezing isn't recommended, the bechamel releases liquid as it thaws.

Questions about this dish

Can you make these croques ahead of time?

Yes, assemble them the night before and keep them covered in the fridge. Bake them right before serving so they stay soft inside and golden on top.

Can you use a different cheese instead of Swiss?

Gruyere or Comte both work well and add more depth of flavor. Avoid very fatty cheeses, they can make the croque greasy once baked.

How do you keep the croque from getting soggy?

Make sure the mushrooms release all their water while cooking, that's the main cause of a soggy croque. Also avoid piling on too much bechamel inside.

Can kids who don't like mushrooms still eat this?

You can chop the mushrooms very finely so they blend into the bechamel and cheese. The flavor stays but the texture bothers picky eaters less.

How long does it take to make a mushroom and Swiss cheese croque monsieur, with a side salad?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mushroom and Swiss cheese croque monsieur, with a side salad?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom and Swiss cheese croque monsieur, with a side salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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