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!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium onion (diced)
- 3 garlic 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.