Mushroom Sandwich Melts
Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Bahan-bahan
- 1 medium onion (diced)
- 3 g arlic cloves (pressed)
- 2 Tbsp unsalted butter
- 24 oz 1 1/2 lbs white mushrooms, diced
- 8 oz Bacon (chopped into thin strips)
- 2 Tbsp mayonnaise
- 1/4 to 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 1/2 cups 8oz Mexican cheese blend, finely shredded*
- 1/4 cup fresh chopped parsley (plus more for garnish)
- 2 soft French baguettes (sliced into 1/2" thick toasts)
Langkah-langkah
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Preheat Oven to 350˚F and line large baking sheet with parchment paper. Place a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion. Saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 min). Transfer to mixing bowl.
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In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
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Add bacon to the same skillet and sauté until browned (7 min). Transfer to paper towel lined plate to drain fat before adding to the mixing bowl.
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Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
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Spoon generously onto toasts, using spoon to mound and shape the mixture. Bake at 350˚F for 15 min. Garnish with more fresh parsley if desired and serve warm.
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