Open-Faced Mushroom Melt

Open-Faced Mushroom Melt

with Tomato-Shallot Jam

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Rustic ciabatta buns topped with hearty mixed mushrooms and a savoury tomato-shallot jam reach perfection when baked. The melted mozzarella is just the bonus you never knew you wanted!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Sweet Potato

200 g

Mixed Mushrooms

160 g

Roma Tomato

14 g

Parsley and Thyme

¾ cup

Mozzarella Cheese, shredded


50 g


1 tbsp

Balsamic Vinegar


2 unit

Ciabatta Roll


¼ cup


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Unsalted Butter*


2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat58 g
Saturated Fat17 g
Carbohydrate101 g
Sugar15 g
Dietary Fiber10 g
Protein25 g
Cholesterol80 mg
Sodium1380 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut sweet potatoes into 1/2-inch fries, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, flipping halfway through cooking, until golden-brown, 20-22 min


While the sweet potato fries roast, roughly chop mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Roughly chop the parsley. Cut tomatoes into 1/4-inch pieces. Peel, then cut shallots into 1/4-inch slices.


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


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 to the same pan. 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.


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


Spread parsley-mayo over toasted buns. Top with tomato jam, mushrooms and mozzarella. Return to the oven and bake, until cheese melts, 5-6 min. Divide melts and sweet potato fries between plates.