Open-Faced Mushroom Melt

Open-Faced Mushroom Melt

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

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

Allergens:Milk/LaitSulphites/SulfiteWheat/BléEgg/OeufMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

340 g

Sweet Potato

2 unit

Portobello Mushroom

160 g

Roma Tomato

7 g

Basil

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

50 g

Shallot

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 unit

Ciabatta Bun

(ContainsWheat/Blé)

4 tbsp

Mayonnaise

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

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Energy (kJ)3389 kJ
Calories810 kcal
Fat53 g
Saturated Fat13 g
Carbohydrate68 g
Sugar14 g
Dietary Fiber8 g
Protein12 g
Cholesterol60 mg
Sodium990 mg
Instructions
Instructions
1 ROAST SWEET POTATOES
1 ROAST SWEET POTATOES
1

Preheat your oven to 450°F (to roast sweet potatoes, toast buns and bake mushroom melts). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Peel, then cut sweet potatoes into 1/4-inch matchstick fries. On a baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the top of the oven, turning sweet potatoes over halfway through cooking, until golden-brown, 22-24 min.

2 PREP
2 PREP
2

Meanwhile, pull off stems from mushrooms. Slice mushroom caps and stems into 1/2-inch thick slices. Cut tomatoes into 1/2-inch pieces. Finely chop basil leaves. Peel, then thinly slice shallots into 1/4-inch slices.

3 COOK MUSHROOMS
3 COOK MUSHROOMS
3

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

4 MAKE JAM
4 MAKE JAM
4

Transfer mushrooms to a plate and cover with foil to keep warm. Using same pan, 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 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring occasionally, until tomatoes break down and sauce is thick and jammy, 4-5 min. Season with salt and pepper.

5 TOAST BUNS
5 TOAST BUNS
5

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

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Spread each ciabatta piece with basil-mayo from the small bowl. 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 with remaining basil.