Cheesy mushroom melts are a nutrient rich comfort food. Veggies and dairy free cheese sauce add colorful layers of flavor.
recipe originally published March 28, 2014
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Why you'll love this mushroom melt
This cheesy mushroom melt sandwich is the perfect blend of juicy fresh vegetables and comfort food melty cheese. These savory sandwiches have tasty layers of flavor that compliment one another.
The savory flavor and hearty texture of mushrooms make them a favorite for so many. Mushrooms are versatile, and easily replace meat for those wanting to eat more vegetables or just reduce the meat in their meals.
Mushrooms are antioxidant rich, and have plenty of vitamins B and D, and potassium. They are low in fat and calories, and being plant based means they have no cholesterol.
As a Mushroom Council ambassador, I invite you to learn how to feed your immune system with mushrooms.
How to caramelize mushrooms
I learned from Mario Batali the secret to perfectly cooked mushrooms with caramelized, crisp edges: leave them alone!
I shared a step by step process with this mushroom quinoa pie recipe.
The best sautéed mushrooms are cooked with melted butter in a hot skillet. Slice the mushrooms and arrange them on one flat side and that is it - just let them cook, undisturbed. Sauté the mushrooms over medium heat for at least 5 minutes, or until they have a crispy edge and all of the liquid from the mushrooms has evaporated.
Flip the mushrooms over to the uncooked side and repeat.
More mushroom recipes
This hearty mushroom stew has bold layers of flavor and honestly tastes like the classic winter stew we all grew up with. Tasty mushroom lasagna is layered with kale, portobello mushrooms, potatoes and marinara. Fresh comfort food!
A holiday essential is this flavorful mushroom gravy. I put it on everything! Mushroom and shallot quiche is great for weekend breakfast and brunch. One of my favorite burgers is this vegan mushroom burger. Great flavors and work with all of your favorite toppings.
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Cheesy Mushroom Melts
These cheesy melt sandwiches are a nutrient rich comfort food. Mushrooms, veggies and dairy free cheese sauce add colorful layers of flavor.
Ingredients
- 2 gluten free seeded sandwich rolls
- 4 large leaves kale, washed and stemmed
- 2 Roma tomatoes, sliced
- 2 tablespoons dairy free butter or ghee
- 1 pint crimini mushrooms, cleaned and sliced
- â…“ cup Easy Vegan Cheese Sauce
Instructions
Caramelize the mushrooms
- In large straight sided sauté pan over medium heat, melt butter or ghee.
- Add mushroom slices to the melted butter, arranging them so the slices lay flat and do not overlap.
- Continue to sauté mushrooms without stirring for 5-6 minutes; this allows the mushrooms to caramelize for crisp edges.
- Allow the liquid from the mushrooms to evaporate completely. As the mushrooms cook, add another tablespoon of butter if needed.
While the mushrooms caramelize, heat the cheese sauce in a small saucepan over medium low heat.
Rip the kale into pieces the size of the bread, and slice the tomatoes.
Assemble sandwiches
- Split the rolls in half.
- Spread a tablespoon of cheese sauce to each of the bottom pieces of bread.
- Divide the kale between the two sandwiches, layering next on the bottom bread.
- Top the kale with tomato slices, then pile on the hot mushrooms.
- Drizzle the cheese sauce over the mushrooms and add the top bread.
Notes
Mushrooms are versatile, and easily replace meat for those wanting to eat more vegetables or just reduce the meat in their meals.
Mushrooms are antioxidant rich, and have plenty of vitamins B and D, and potassium. They are low in fat and calories, and being plant based means they have no cholesterol.Â
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 13gSodium: 329mgCarbohydrates: 33gFiber: 7gSugar: 4gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
spabettie is a financially compensated 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 positions of The Mushroom Council.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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 😉