MUSHROOM RICOTTA OPEN-FACED SANDWICH #foods #sandwitch
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!
Do you ever get stuck in a rut? I know I do.
I tend to eat the same thing for breakfast, follow a similar routine every day, and wear an identical outfit over and over (even though there are plenty of other clothes in my closet).
One place I always love trying new things is in the kitchen. Experimenting with recipes is just so fun. Mushrooms have always been a fave ingredients of mine, and I love coming up with creative recipes that use them … like this amazing open-faced Mushroom Sandwich!
This delicious Mushroom Ricotta Open-Faced Sandwich is guaranteed to be a fave of yours, too, especially if you like mushrooms as much as I do … it’s cheesy, creamy, and packed with tasty mushroom. Yum!
LEMON FETA LINGUINE WITH GARLIC ASPARAGUS
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 :
- 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!
