Open-Faced Mushroom Melts
with Balsamic Onions and Potato Wedges- Milk
- Sulphites
- Barley
- Wheat
- Egg
- Mustard
- Soy
- Soy
- Walnuts
- Sesame
- May contain traces of allergens
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Egg
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!
Ingredients
2 unit(s)
Russet Potato
227 g
Mushrooms
1 unit(s)
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: Soy, Walnuts, Sesame)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sesame, Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk)
28 g
Crispy Shallots
(Contains: Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Sesame, Sulphites, Wheat, Crustaceans, Fish, Milk, Egg)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
Not included in your delivery
2 tsp
Sugar*
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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. (NOTE: For 4 ppl, use 2 baking sheets.) Drizzle with half the melted garlic spread, 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.)
- 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.
- 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.
- Reheat the same pan (from step 2) over medium. When the pan is 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.
- Meanwhile, halve ciabatta rolls. Arrange 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!)
- 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 open-faced mushroom melts and potato wedges between plates.
- Sprinkle with crispy shallots and remaining chives.
- Serve chive mayo alongside for dipping.
