Open-Faced Mushroom Melts
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Open-Faced Mushroom Melts

Open-Faced Mushroom Melts

with Balsamic Onions and Potato Wedges

Crisp ciabatta rolls topped with hearty mushrooms and jammy balsamic onions 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
Cooking Time


serving amount

227 g


2 unit

Russet Potato

1 unit

Red Onion

7 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit

Ciabatta Roll

(Contains Gluten)

4 tbsp


(Contains Egg, Sulphites, Mustard)

28 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 tbsp

Garlic Spread

Not included in your delivery

2 tsp


1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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. Melt garlic spread in a small microwavable bowl or a small pan over low heat.Add potatoes to a parchment-lined baking sheet, drizzle with half the garlic spread, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets.) 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 the pan is hot, add remaining garlic spread, then mushrooms. Cook, stirring often, until softened, 5-6 min. Season with pepper.Remove the pan from heat. Transfer 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 (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add balsamic glaze, mustard, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. 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.

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 potato wedges between plates. Sprinkle crispy shallots and remaining chives over melts.Serve chive mayo alongside for dipping.