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 Time10 minutes


serving amount

2 unit(s)

Russet Potato

227 g


1 unit(s)

Red Onion

7 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

28 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

Not included in your delivery

2 tsp


0.13 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories1030 kcal
Fat54 g
Saturated Fat15 g
Carbohydrate111 g
Sugar17 g
Dietary Fiber8 g
Protein28 g
Cholesterol55 mg
Sodium1450 mg
Trans Fat1 g
Potassium1600 mg
Calcium400 mg
Iron6.5 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.


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


Roast potato wedges
  • 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.)
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 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.

Toast rolls
  • 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!)
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 open-faced mushroom melts and potato wedges between plates. 
  • Sprinkle with crispy shallots and remaining chives.
  • Serve chive mayo alongside for dipping. 
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