I will in general eat something very similar for breakfast, pursue a comparable schedule each day, and wear an indistinguishable outfit again and again (despite the fact that there are a lot of different garments in my storage room).
One spot I generally love attempting new things is in the kitchen. Trying different things with formulas is simply so fun. Mushrooms have dependably been a fave elements of mine, and I adore thinking of innovative formulas that utilization them … like this astounding open-confronted Mushroom Sandwich!
This heavenly Mushroom Ricotta Open-Faced Sandwich is destined to be a fave of yours, as well, particularly on the off chance that you like mushrooms as much as I do … it's gooey, velvety, and stuffed with delicious mushroom. Yum!
Mushrooms and ricotta are such an extraordinary blend. Rich ricotta combines consummately with warm, hearty mushrooms, and this hot open-confronted sandwich is such an interesting method to eat them together.
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
- Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion to pan and saute until browned, stirring frequently.
- Stir mushrooms into pan and cook, stirring often, until mushrooms are almost completely browned.
- Reduced heat to medium and allow pan to cool for a couple minutes.
- Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Remove mushrooms from heat, then season generously with salt and pepper. Set aside.
- Combine ricotta with 1 tbsp. chives, then season to taste with salt and pepper.
- Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
- Top each bread slice with ricotta, then mushrooms.
- Sprinkle each sandwich with Gruyere cheese.
- Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on bottom.
- Remove sandwiches from oven, then sprinkle with remaining 1 tbsp. chives.
- Serve immediately. Enjoy!
Read more our recipe Baked Parmesan Zucchini #vegan #recipevegetarian
0 Comments