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Open-Faced Mushroom Melt

Open-Faced Mushroom Melt

with Tomato-Shallot Jam, Dill-Mayo and Sweet Potato

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These rustic ciabatta buns are topped with hearty portobellos and a savoury tomato-shallot jam, then baked until the mozzarella on top gets perfectly gooey.

Tags:Veggie
Allergens:Sulphites/SulfiteMilk/LaitWheat/BléEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Sweet Potato, fries

(ContainsSulphites/Sulfite)

2 unit

Portobello Mushroom

160 g

Roma Tomato

7 g

Dill

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

50 g

Shallot

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 unit

Ciabatta Roll

(ContainsWheat/Blé)

¼ cup

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories740 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber9 g
Protein14 g
Cholesterol45 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, flipping halfway through cooking, until golden-brown, 20-22 min

2

While sweet potatoes roast, pull off stems from mushrooms. Cut mushroom caps and stems into 1/2-inch thick slices. Cut tomatoes into 1/2-inch pieces. Finely chop dill. Peel, then cut shallots into 1/4-inch slices.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl) and stir together, until melted, 1 min.

4

Transfer mushrooms to a plate and cover with foil to keep warm. Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes break down and sauce is jammy, 4-5 min. Season with salt and pepper.

5

While jam cooks, halve buns, then arrange them cut-side up on another baking sheet. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your bread so that it does not burn!) Mix together mayo and half the dill in a small bowl.

6

Spread each bun half with dill-mayo. Top with jam, mushrooms and mozzarella. Return to the oven and bake, until cheese melts, 5-6 min. Divide melts and sweet potatoes between plates. Sprinkle over remaining dill.