Cheesy Nacho Mushroom Melts – the ultimate comfort food that is packed with nutrition and is good for you! the veggies and plant based cheese sauce complete the layers of flavor!
SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER 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 OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.
This has been the best week so far for #MushroomMakeover – I loved last week’s workouts, and I think I must be seeing the results this week. I have also had positive feedback from a couple people who don’t see me daily. The CORE and GUNS workouts from last week are definitely going to become regular workouts for me, in addition to my favorites we are revisiting this week, the BURN and BUILD. My energy level is high, and I am not really feeling the afternoon tireds I sometimes do. (When I do? Green Tea!)
Corinne’s weekly focus is a really good one this week as well – I talked about one aspect of it here. The other part is keeping a food journal, via an app or old fashioned pen and paper. You know me and my lists and my handwritten everything – I totally got into this. I also noticed that it helped me continue last weeks focus of eating mindfully. Heh – it’s almost like Corinne planned this, yes?
It was a good week all around.
I am also loving the cooking part of this challenge! I love mushrooms – their savory flavor and hearty texture make them so very versatile – they would easily replace meat for those wanting to save calories for a few meals each week. Mushrooms are also high in antioxidants, vitamins B and D, and potassium while being low in fat and calories. Plant based? Zero cholesterol.
I have more ideas than I can actually implement in these four weeks, so mushrooms will also be a continuing thing around here. This week the mushroom swaps included:
Sauteed Mushrooms on Cheese Toast with Marinara –
Mushroom Silken Tofu Scramble Wrap –
Shiitake Toast dipped in Mushroom Bisque – complete with hot sauce
Roasted Garlic Mushroom Pizza –
Hearty Roasted Mushroom Bisque –
Cheesy Nacho Mushroom Melts – oh so deliciously divine. Comfort food that is surprisingly light, you won’t need a nap after these:
Cheesy Nacho Mushroom Melts
YIELD: two sanddwiches
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
two sandwich rolls (seeded gluten free)
handful kale, washed and patted dry
2 Roma tomatoes, sliced
1-2 tablespoons coconut oil
10 crimini mushrooms, brushed clean and sliced
1/3 cup Tangy Cheese Sauce
INSTRUCTIONS:
In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned. In small saucepan or microwave, heat Tangy Cheese Sauce.
Assemble sandwiches: split rolls, layer bottom half with kale. Top with tomato slices, then pile on the hot mushrooms. Cover with Tangy Cheese and top bun. Enjoy immediately.
SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER 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 OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.
week one recap and Miso Arugula Greens with Roasted Portobello recipe
week two recap and Spinach Scramble Stuffed ‘Shrooms recipe
follow The Mushroom Council on twitter
like The Mushroom Channel on facebook
learn more at Mushroom Info AD
printable recipe:
- two sandwich rolls (seeded gluten free)
- handful kale, washed and patted dry
- 2 Roma tomatoes, sliced
- 1-2 tablespoons coconut oil
- 10 crimini mushrooms, brushed clean and sliced
- ⅓ cup Tangy Cheese Sauce
- .
- In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned.
- In small saucepan or microwave, heat Tangy Cheese Sauce.
- Assemble sandwiches: split rolls, layer bottom half with kale. Top with tomato slices, then pile on the hot mushrooms. Cover with Tangy Cheese and top bun.
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!