Open-Faced Mushroom Melt
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Open-Faced Mushroom Melt

Open-Faced Mushroom Melt

with Tomato-Onion Jam

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
Sulphites
Gluten
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Sweet Potato

200 g

Mixed Mushrooms

160 g

Tomato

14 g

Parsley and Thyme

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

113 g

Red Onion

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 unit

Ciabatta Roll

(Contains Gluten)

¼ cup

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories970 kcal
Fat57 g
Saturated Fat15 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber11 g
Protein24 g
Cholesterol70 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Small Bowl

Instructions

Roast sweet potato fries
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

Prep
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.

Cook Mushrooms
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.

Make Tomato Jam
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.

TOAST BUNS
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.

FINISH AND SERVE
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.