Make these mushroom veggie melts for a quick and satisfying weeknight dinner. Slices of country bread are topped with caramelized vegetables, sprinkled with Gruyère cheese, and toasted under the broiler. Delicious!
I love the taste of caramelized onions and peppers. Mushrooms make the mixture even better. Serve them on crusty bread and cover them with a nutty, melted Gruyère cheese for a hearty melted open-faced sandwich.
This recipe makes four generous melts. I recommend two for a dinner portion. Serve them with a light salad to round out your meal.
Ingredients
You need the following ingredients to make these mushroom veggie melts.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 red bell peppers, sliced and then chopped into 1-inch pieces
- 1 1/4 pounds mushrooms, sliced
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 4 slices hearty bread, such as a French country boule
- 3 ounces shredded Gruyère cheese (about 3/4 cup)
Directions
Add the olive oil to a skillet and warm it on medium high heat. Add the onion and cook it for a few minutes, then add the peppers. Cook the onion and peppers until the onion starts to show some golden brown in places.
Add the mushrooms to the pan and cook everything, stirring from time to time. The mushrooms will release their juices. Continue cooking the vegetables to reduce most of the liquid. Before the vegetables are finished cooking, add a little salt and pepper, stir, taste, adjust the seasoning, and give it another minute of cooking to blend in the salt and pepper.
While the vegetables are cooking, lightly toast the bread.
Set the broiler to high.
Lay the toast out on a baking sheet. Add the vegetables. Sprinkle the tops with the Gruyère cheese.
Put the melts under the broiler and cook until the cheese melts. Watch them carefully, so that they don’t burn.
Remove the pan from the oven and use a spatula to transfer the melts to plates for serving.
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