0 from 66 votes
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 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 36 mushroom sandwich melts
Course:
Appetizer , Lunch
Cuisine:
American
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- *You can also use a cheese blend from Trader Joe's called Quattro Formaggio with great results - add cheese to taste if using since it has a few of the saltier cheeses and add salt to taste if needed. Mixture is fully cooked before it's baked so taste away.