Recipe Swap: Vegetarian: Mushroom Melt Sandwich

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The Recipe Swaps are getting a new outlook on life, starting today. When Sarah of A Taste of Home Cooking (our organizer of these swaps) let us know that participation was dwindling we opted to make a few changes. Instead of being assigned a specific recipe, we are now assigned a theme and can choose anything that fits within that theme from our assigned blog. It's kind of like the Improv Challenge, just not with specific ingredients.

This way the bloggers who have mainly sweets related blogs can still participate if our theme is say...cheese. Cheesecake, mac and cheese, cheeseburgers, cream cheese cookies and the list goes on and on. You get the idea.

So, the theme for this month is vegetarian and I was assigned to The Barbee Housewife. Caroline has quite a few recipes that appealed to me but not all of them met the vegetarian requirements I was going for. Which lead me to go on a bit of a pinning spree. Future recipes to come!

Anyway, I finally settled on these mushroom melt sandwiches.



Mushroom Melt Sandwich
Source: The Barbee Housewife via Closet Cooking
Servings: 1 sandwich
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Ingredients:
    • 1 1/2 tbsp. butter, divided
    • 1/2 tbsp. olive oil 
    • 1/8 cup onion, diced
    • 1 clove garlic, minced
    • 1 tsp. fresh thyme, chopped
    • 4 oz. mushrooms, sliced
    • 2 tbsp. white wine 
    • pinch each of salt and pepper
    • 1 tsp. fresh parsley, chopped
    • 1/2 cup shredded mozzarella cheese
    • 2 tbsp. grated Parmesan cheese
    • 2 slices of bread 
Directions:
1. Melt 1 tablespoon of butter and the olive oil together in a small skillet over medium heat.
2. Add the onion and cook for a few minutes until tender and translucent, then add the garlic and thyme and cook for 1 minute more.
3. Add the mushrooms to the skillet and cook for 10 minutes or until golden. Pour the wine into the skillet and scrape up any browned bits with a wooden spoon. Season with salt and pepper to your tastes, then stir in the parsley.
4. Transfer the mushrooms to a bowl and stir in the mozzarella and Parmesan cheeses until fully melted.
5. Use the remaining 1/2 tablespoon of butter to butter both pieces of bread. Spoon the mushroom mixture onto a non-buttered side of bread and spread evenly. Cover with the remaining slice of bread, butter side up.
6. Place the sandwich in the skillet and cook for 1-2 minutes per side or until the bread is golden brown.



You can't really go wrong with mushrooms, fresh herbs and cheese. Slap that between some bread and you have yourself a mighty tasty meal.

6 comments:

  1. I love mushrooms.... This sounds mouth watering!

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  2. I love mushrooms, what a fantastic idea.

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  3. This looks like an amazing sandwich!

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  4. I am so glad you liked this! It is one of my all-time favorite splurge lunches!

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  5. That sounds like a perfect comfort sandwich for chilly weekend afternoons.

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  6. I bet my husband would LOVE these. He's a big fan of anything with mushrooms.

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