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!
Alisa @ Go Dairy Free says
Holy mushroom overload – I love it! It’s so cool how there are all of these commodity boards out there and that they are asking bloggers like you to make recipe Kristina – because, you know, who doesn’t love nachos… and mushrooms.. and melts? 🙂
Kristina Sloggett says
I know – mushroom overload! this was a fun project, and I need to revisit some of these recipes – especially this one!
Lisa @ Low Carb Yum says
I’m loving the cheese sauce. The kale is a great healthy addition. Thanks for sharing!
Cassie says
Where did you find seeded gluten free bread??
Adriana Martin says
OMG loving all your recipes for the week that nacho mushroom melt looks divine!
Kristina Sloggett says
thanks Adriana! it has been so fun coming up with new ideas… I’ll be enjoying mushrooms for a while since I didn’t get to make all of the ideas yet!
Hannah says
I love all your mushroom posts! The husband and I are mushroom fiends so these have been really inspiring.
Kristina Sloggett says
thank you, Hannah – so happy to hear this!
Laura @ Family Spice says
Oh wow! That sandwich is divine! I love those sandwich rolls. What brand are they?
Kristina Sloggett says
hi Laura! the rolls were from our local bakery – it just said “seeded” or “multi seed” or something… I should probably try to make some 😉
Amy (Savory Moments) says
This is a creative and unique sandwich. I love mushrooms, so I always enjoying seeing new ways to use them.
Kristina Sloggett says
thanks, Amy! when I thought of ‘mushroom melt’ I could not wait to try it… kind of a messy sandwich, but the cheese sauce does hold it all together – somewhat 😉
Marjory @ Dinner-Mom says
I’ve been drooling over all your mushroom inspirations! But, I believe the mushroom bisque has really gotten my attention this week! Can’t wait to try it!
Kristina Sloggett says
I hope you do try the bisque, Marjory – the flavors are so good, I cannot wait to make it again! have a great week!
Laura @ Sprint 2 the Table says
Glad you’re enjoying the workout!!!
I need the shiitake toast. It’s the bacon of the veggie world! And that bread on today’s recipe – that looks incredible. I love seeds.
Kristina Sloggett says
girl, I REALLY am loving these workouts! I am afraid I gained a bit in these last two years, taking care of Dad and not so much myself… two people recently said I look like I’ve lost weight – this morning at my hair appointment, looking in the mirror I saw a HUGE difference in my face! unreal, looking at myself daily I didn’t really see it, you know? nice to see some changes from these awesome workouts. I am missing my old “tennis arms” and really want them back – loving the arm workouts lately, even though I’m like NOODLE ARMS after 😉
yes – the shiitake toast – I actually thought of you when I made it, because I let them sit in the pan a bit longer than I planned, and yep – just like bacon. Mmm
Laura @ Sprint 2 the Table says
Isn’t that the best when it just sneaks up on you???
This put me the mood – i just bought and roasted a ton of shiitakes! Also, I ate bacon… 😉
Kristina Sloggett says
YES it is! love it. I just read that it takes 4 weeks for YOU to notice a difference, and 8 for others to… hmm, I guess I am ahead of the game! 😉
YAAAY *Kermit Flail* I love the shiitake bacon… YOU can have the real thing 😉
Laura @ Sprint 2 the Table says
I don’t discriminate – I’ll eat all the bacon. 😉
We should all meet up and have a veggie/adventuring weekend. I vote we crash Heather’s place in CO!
Kristina Sloggett says
YES. this should happen! seriously! my next two months are full of travel, after that I AM IN. so jealous of your workout and dinner companions this weekend 🙂
Heather (Where's the Beach) says
Ok, gotta stop reading your posts – KIDDING! It’s just that everything always looks so incredible and I want to eat it all. I adore your creativity. Love the idea of silken tofu scramble wrap.
Kristina Sloggett says
aw, THANK YOU, Heather! I needed that today, you just MADE my day XO
and YES – the silken tofu is different, some brands have a result that is closer to scrambled eggs, and others… meh. I got a good one this time 😉