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Open-Faced Mushroom Melts
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Open-Faced Mushroom Melts

Open-Faced Mushroom Melts

with Jammy Balsamic Onions and Potato Wedges

Crisp ciabatta rolls topped with hearty mushrooms and a savoury tomato-onion jam are a match made in sandwich heaven. The melted mozzarella is the bonus you never knew you wanted, but absolutely need!


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

Preparation Time35 minutes


serving amount

227 g


460 g

Russet Potato

113 g

Red Onion

7 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit

Ciabatta Roll

(Contains Barley, Wheat)

4 tbsp


(Contains Egg, Mustard)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tsp

Garlic Salt

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


2 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1070 kcal
Fat56 g
Saturated Fat18 g
Carbohydrate116 g
Sugar11 g
Dietary Fiber8 g
Protein29 g
Cholesterol65 mg
Sodium1870 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.


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


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.(NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and cook mushrooms

Meanwhile, thinly slice mushrooms.Thinly slice chives.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms and remaining garlic salt. Cook, stirring often, until mushrooms have softened, 5-6 min. Season with pepper.Remove the pan from heat. Transfer mushrooms to a plate, then cover to keep warm.

Finish prep

Peel, then cut onion into 1/4-inch pieces.Add mayo and half the chives to a small bowl. Season with salt and pepper, then stir to combine.

Make balsamic onions

Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add balsamic glaze, mustard, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until some liquid has evaporated and onions are jammy, 3-4 min. (TIP: Use a fork to help break down onions!)Season with salt and pepper, to taste.

Toast rolls

Meanwhile, halve rolls. Arrange rolls on another parchment-lined baking sheet, cut-side up.Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve

Spread balsamic onions over rolls. Top with mushrooms and cheese. Return to the top of oven and bake until cheese melts, 5-6 min. Divide mushroom melts and wedges between plates. Sprinkle crispy shallots and remaining chives over melts.Serve chive mayo alongside for dipping.