Cheesy Mushroom Melts
Serves 2 | with Mozzarella and White Cheddar
Melty cheese, savoury mushrooms and tangy balsamic vinegar combine for the ultimate lunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
28 g
Arugula and Spinach Mix
1 unit
Demi Baguette
(Contains Gluten, Barley)
113 g
Mushrooms
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
7 g
Thyme
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Thinly slice mushrooms. Strip 2 tsp thyme leaves from stems, then finely chop. Halve demi baguette.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil then mushrooms. Season with thyme, 1/2 tsp garlic salt and pepper. Cook, stirring occasionally, until softened, 5-6 min. Remove the pan from heat.
Meanwhile, arrange baguettes on an unlined baking sheet, cut-side up. Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on baguettes so they don’t burn!) Carefully remove baguettes from the oven. Spread mustard over baguettes, then sprinkle half the mozzarella and half the cheddar over top. Top baguettes with mushrooms, then sprinkle with remaining mozzarella and remaining cheddar. Return assembled baguettes to the middle of the oven and bake until cheese melts, 1-2 min.
Add arugula and spinach mix and half the balsamic glaze to a medium bowl. Season with salt and pepper, then toss to combine. Halve cheesy mushroom melts crosswise. Divide mushroom melts between plates, then top with dressed greens. Drizzle remaining balsamic glaze over mushroom melts, if desired.
