Cheesy mushroom melts are a nutrient rich comfort food. Veggies and dairy free cheese sauce add colorful layers of flavor.
recipe originally published March 28, 2014
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Why you'll love this mushroom melt
This cheesy mushroom melt sandwich is the perfect blend of juicy fresh vegetables and comfort food melty cheese. These savory sandwiches have tasty layers of flavor that compliment one another.
The savory flavor and hearty texture of mushrooms make them a favorite for so many. Mushrooms are versatile, and easily replace meat for those wanting to eat more vegetables or just reduce the meat in their meals.
Mushrooms are antioxidant rich, and have plenty of vitamins B and D, and potassium. They are low in fat and calories, and being plant based means they have no cholesterol.
As a Mushroom Council ambassador, I invite you to learn how to feed your immune system with mushrooms.
How to caramelize mushrooms
I learned from Mario Batali the secret to perfectly cooked mushrooms with caramelized, crisp edges: leave them alone!
I shared a step by step process with this mushroom quinoa pie recipe.
The best sautéed mushrooms are cooked with melted butter in a hot skillet. Slice the mushrooms and arrange them on one flat side and that is it - just let them cook, undisturbed. Sauté the mushrooms over medium heat for at least 5 minutes, or until they have a crispy edge and all of the liquid from the mushrooms has evaporated.
Flip the mushrooms over to the uncooked side and repeat.
More mushroom recipes
This hearty mushroom stew has bold layers of flavor and honestly tastes like the classic winter stew we all grew up with. Tasty mushroom lasagna is layered with kale, portobello mushrooms, potatoes and marinara. Fresh comfort food!
A holiday essential is this flavorful mushroom gravy. I put it on everything! Mushroom and shallot quiche is great for weekend breakfast and brunch. One of my favorite burgers is this vegan mushroom burger. Great flavors and work with all of your favorite toppings.
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Cheesy Mushroom Melts
These cheesy melt sandwiches are a nutrient rich comfort food. Mushrooms, veggies and dairy free cheese sauce add colorful layers of flavor.
Ingredients
- 2 gluten free seeded sandwich rolls
- 4 large leaves kale, washed and stemmed
- 2 Roma tomatoes, sliced
- 2 tablespoons dairy free butter or ghee
- 1 pint crimini mushrooms, cleaned and sliced
- â…“ cup Easy Vegan Cheese Sauce
Instructions
Caramelize the mushrooms
- In large straight sided sauté pan over medium heat, melt butter or ghee.
- Add mushroom slices to the melted butter, arranging them so the slices lay flat and do not overlap.
- Continue to sauté mushrooms without stirring for 5-6 minutes; this allows the mushrooms to caramelize for crisp edges.
- Allow the liquid from the mushrooms to evaporate completely. As the mushrooms cook, add another tablespoon of butter if needed.
While the mushrooms caramelize, heat the cheese sauce in a small saucepan over medium low heat.
Rip the kale into pieces the size of the bread, and slice the tomatoes.
Assemble sandwiches
- Split the rolls in half.
- Spread a tablespoon of cheese sauce to each of the bottom pieces of bread.
- Divide the kale between the two sandwiches, layering next on the bottom bread.
- Top the kale with tomato slices, then pile on the hot mushrooms.
- Drizzle the cheese sauce over the mushrooms and add the top bread.
Notes
Mushrooms are versatile, and easily replace meat for those wanting to eat more vegetables or just reduce the meat in their meals.
Mushrooms are antioxidant rich, and have plenty of vitamins B and D, and potassium. They are low in fat and calories, and being plant based means they have no cholesterol.Â
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 13gSodium: 329mgCarbohydrates: 33gFiber: 7gSugar: 4gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
spabettie is a financially compensated ambassador for The Mushroom Council, and is participating in the #MushroomMakeover. The opinions expressed herein are those of spabettie and are not indicative of the positions of The Mushroom Council.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
allie @ Through Her Looking Glass says
Loving these mushrooms melts. How delicious is this Kristina. I love a good mushroom burger. And that's one amazing bun to boot!
Kristina Sloggett says
YES we love these buns! and thanks - this is such a tasty sandwich, we love it!
des @ lifesambrosia says
That cheese looks absolutely perfect! I am a huge huge mushroom fan and so is my 3 year old. My husband could use some bribing...cheese might just do the trick!
Kristina Sloggett says
cheese is always successful in bribery!
kristy @ the wicked noodle says
"Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned." Girl, you are after my own heart!! I ADORE mushrooms and they're best when they're perfectly browned. I always preach the proper way to cook mushrooms on my blog and I love that you've done it so wonderfully here. Lovely recipe!!
Kristina Sloggett says
right, Kristy? and you always have to make like, DOUBLE the amount you need, because you stand there at the stove eating them straight out of the pan??! oh - is that just me?
kristy @ the wicked noodle says
OH NO...it is NOT just you!! You're so right!! Laughing over here in VA 🙂
Melissa Machowski says
Oh my...yum! Great photos and amazing recipe! Those rolls remind me of the bread I had in Copenhagen, Denmark. I love a good seed bread. Thanks for this recipe.
Kristina Sloggett says
yes, I always buy these rolls when I find them in the bin, so good! and thank you for visiting Melissa, cheers!