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Home » Vegan » Cheesy Nacho Mushroom Melts

Cheesy Nacho Mushroom Melts

Last Updated December 29, 2017. Originally Posted March 28, 2014 By Kristina Sloggett 32 Comments

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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!

 

Cheesy Nacho Mushroom Melts

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.

Cheesy Nacho Mushroom Melts

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 –

Cheese Toast with Marinara

 

Mushroom Silken Tofu Scramble Wrap –

Silken Tofu Scramble Wrap

 

Shiitake Toast dipped in Mushroom Bisque – complete with hot sauce

Shiitake Toast dipped in Mushroom Bisque

 

Roasted Garlic Mushroom Pizza –

Roasted Garlic Mushroom Pizza

 

Hearty Roasted Mushroom Bisque –

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

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.

Cheesy Nacho Mushroom Melts

 

Mushroom Makeover

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: 

 

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Cheesy Nacho Mushroom Melts
Author: Kristina Sloggett
Recipe type: sandwich, cheese sauce
Serves: 2 sandwiches
 
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
  • ⅓ cup Tangy Cheese Sauce
  • .
Instructions
  1. 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.
  2. In small saucepan or microwave, heat Tangy Cheese Sauce.
  3. 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.
3.3.3077

 

 

Cheesy Nacho Mushroom Melts @spabettie #vegan #glutenfree

 

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Filed Under: Dinner, Gluten Free, recipes, Vegan

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Comments

  1. allie @ Through Her Looking Glass says

    July 22, 2015 at 6:35 pm

    Loving these mushrooms melts. How delicious is this Kristina. I love a good mushroom burger. And that’s one amazing bun to boot!

    Reply
    • Kristina Sloggett says

      July 23, 2015 at 4:00 pm

      YES we love these buns! and thanks – this is such a tasty sandwich, we love it!

      Reply
  2. des @ lifesambrosia says

    February 23, 2015 at 8:16 pm

    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!

    Reply
    • Kristina Sloggett says

      February 24, 2015 at 7:57 am

      cheese is always successful in bribery!

      Reply
  3. kristy @ the wicked noodle says

    February 23, 2015 at 12:00 pm

    “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!!

    Reply
    • Kristina Sloggett says

      February 24, 2015 at 7:59 am

      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?

      Reply
      • kristy @ the wicked noodle says

        February 24, 2015 at 8:00 am

        OH NO…it is NOT just you!! You’re so right!! Laughing over here in VA 🙂

  4. Melissa Machowski says

    February 23, 2015 at 8:21 am

    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.

    Reply
    • Kristina Sloggett says

      February 24, 2015 at 7:59 am

      yes, I always buy these rolls when I find them in the bin, so good! and thank you for visiting Melissa, cheers!

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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