Grilled Wisconsin Raclette & Mushroom Melt

Introduction

There’s something magical about the way raclette cheese melts into smoky, grilled mushrooms. With the Arteflame grill, we take that magic to a whole new level—infusing flavor through fire, wood, and expert heat control. The large flat top cooktop gives our ingredients a golden, even sear while locking in flavor without burning. With rich Wisconsin raclette, buttery grilled mushrooms, and crispy bread slices all sizzling together, this recipe delivers a rustic, cheesy masterpiece you can cook entirely outdoors—no pots, pans, or oven needed.

Ingredients

• 1 lb fresh mushrooms (shiitake, cremini, or your favorite mix), sliced
• 8 oz Wisconsin raclette cheese, sliced or shredded
• 1 French baguette, sliced
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• Optional: Fresh thyme, salt, black pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center fire bowl of the Arteflame grill.
2. Pour a bit of vegetable oil on the napkins.
3. Stack seasoned firewood over the napkins.
4. Light the napkins and let the fire build up. The grill will be ready in about 20 minutes.

Step 2: Prep the Mushrooms

1. In a bowl, toss sliced mushrooms with garlic, a pinch of salt, and black pepper.
2. Add the mushrooms directly to the flat griddle cooktop closer to the center for higher heat.
3. Add 1 tbsp butter and let them sizzle, stirring occasionally for even browning.

Step 3: Toast the Bread

1. Place baguette slices on the flat cooktop near the outer edge to gently toast.
2. Flip once golden; keep warm on the outer edge while you melt the cheese.

Step 4: Melt the Raclette

1. Place sliced or shredded Wisconsin raclette cheese on a piece of parchment paper or directly over the mushrooms for maximum melt effect.
2. Use a metal dome if needed to lightly shield the cheese and help it melt quickly (not a lid).
3. Once melted, spoon the cheese-mushroom mixture over the toasted bread slices.

Step 5: Serve & Enjoy

1. Top the open-faced bread with fresh thyme or extra black pepper.
2. Serve warm, straight off the grill, for that rustic, gooey raclette flavor.

Tips

• Always melt Wisconsin raclette gently—it’s designed to soften and ooze, not bubble or break.
• Use mushrooms with robust flavor: cremini, shiitake, oyster, or a mixture work best.
• Cook mushrooms closer to the center for crisped edges, then move outward to avoid overcooking.
• Toast your bread to a light golden to maintain texture when topped with cheese.
• No cleanup stress—the Arteflame grill's design naturally burns off residue by the end of your cook.

Variations

1. Truffle Melt: Add truffle oil to the mushrooms before grilling and finish with shaved truffle if available for gourmet flair.
2. Smoked Bacon Raclette: Add grilled bacon bits onto the mushroom-cheese mixture for a smoky, savory boost.
3. Herb Garden Raclette: Stir in rosemary, parsley, and thyme with the mushrooms for herbaceous depth.
4. Sweet Onion & Apple: Grill thinly sliced red onions and apple rings, then melt raclette over the top for sweet-savory balance.
5. Spicy Garlic Raclette: Add red chili flakes and a touch of smoked paprika during mushroom grilling for a fiery bite.

Best pairings

• Light Pinot Noir or chilled Chardonnay
• Hard apple cider for a crisp contrast
• Mixed greens with balsamic for a refreshing side
• Grilled bratwurst or sausages from Wisconsin
• Roasted nuts or charcuterie to round out the board

Conclusion

Wisconsin raclette cheese and earthy mushrooms make the perfect pair, and the Arteflame grill brings out their boldest flavors. With zero fuss and full-on flavor, every component is grilled to perfection on the flat top cooktop—bread, cheese, and mushrooms unite for a fire-grilled masterpiece. Whether you’re cooking for a crowd or a casual evening under the stars, this recipe promises melted bliss in every bite.