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Open-Faced Mushroom Melts

Open-Faced Mushroom Melts

with Tomato-Onion Jam

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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!

Tags:Veggie
Allergens:Milk/LaitSulphites/SulfiteWheat/BléEgg/OeufMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Sweet Potato

227 g

Mushrooms

160 g

Roma Tomato

14 g

Parsley and Thyme

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

56 g

Red Onion

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 unit

Ciabatta Roll

(ContainsWheat/Blé)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber10 g
Protein26 g
Cholesterol64 mg
Sodium1260 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min.

2

Meanwhile, roughly chop mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. 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 thyme. Cook, stirring often, until mushrooms are golden-brown, 5-8 min. Season with salt and pepper, to taste. Remove the pan from heat. Transfer mushrooms to a plate, then cover to keep warm.

3

Meanwhile, roughly chop parsley. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Cut tomatoes into 1/4-inch pieces. Add mayo and parsley to a small bowl. Season with salt and pepper, then stir to combine.

4

Reheat the same pan (from step 2) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until tomatoes break down and jam thickens, 4-5 min. (TIP: Use a fork to help break down tomatoes!)Season with salt and pepper, to taste.

5

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!)

6

Spread some parsley mayo over rolls. Top with tomato-onion jam, mushrooms and cheese. Return to the top of oven and bake until cheese melts, 5-6 min. Divide mushroom melts and sweet potato wedges between plates. Serve any remaining parsley mayo alongside for dipping.