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Open-Faced Mushroom Melt

Open-Faced Mushroom Melt

with Tomato-Onion Jam

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

Tags:Veggie
Allergens:Milk/LaitSulphites/SulfiteWheat/BléEgg/OeufMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Sweet Potato

200 g

Mixed Mushrooms

160 g

Roma Tomato

14 g

Parsley and Thyme

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

113 g

Red Onion

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 unit

Ciabatta Bun

(ContainsWheat/Blé)

¼ cup

Mayonnaise

(ContainsEgg/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
Calories970 kcal
Fat57 g
Saturated Fat15 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber11 g
Protein24 g
Cholesterol70 mg
Sodium1330 mg
Utensils
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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1

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

2

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 half the red onion (whole for 4 ppl) 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 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.

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 red onions 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.

5

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. (NOTE: Keep an eye on buns so that they don't burn!) Mix together mayo and parsley in a small bowl.

6

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.