MUSHROOM RICOTTA OPEN-FACED SANDWICH

MUSHROOM RICOTTA OPEN-FACED SANDWICH

Treat yourself to this crave-worthy Mushroom Ricotta Open-Faced Sandwich! It’s a delicious and easy mushroom ricotta recipe that mushroom lovers will go nuts for!

Mushroom Ricotta Open-Faced Sandwich

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course: Main Course

Cuisine: American

Keyword: mushroom sandwich, open faced sandwich, vegetarian sandwich

Servings: 4 sandwiches

Calories: 531 kcal

Author: Ginnie

Ingredients

• nonstick cooking spray
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 24 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 (15-oz.) container ricotta
• 2 tbsp chives, minced (divided)
• 4 slices rustic-style bread (sliced thick)
• 1 cup shredded Gruyere cheese
• salt
• pepper

Instructions

1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion to pan and saute until browned, stirring frequently.
4. Stir mushrooms into pan and cook, stirring often, until mushrooms are almost completely browned.
5. Reduced heat to medium and allow pan to cool for a couple minutes.
6. Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
7. Remove mushrooms from heat, then season generously with salt and pepper. Set aside.
8. Combine ricotta with 1 tbsp. chives, then season to taste with salt and pepper.
9. Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
10. Top each bread slice with ricotta, then mushrooms.
11. Sprinkle each sandwich with Gruyere cheese.
12. Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on bottom.
13. Remove sandwiches from oven, then sprinkle with remaining 1 tbsp. chives.
14. Serve immediately. Enjoy!

full recipe: 

https://hellolittlehome.com/wp-content/uploads/2015/10/mushroom-ricotta-open-faced-sandwich