Roasted Mushroom Sandwich

An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.

Roasted Mushroom Sandwich

A number of you were curious about the picture of this mushroom sandwich when I included it in my newsletter last week. Here are the details along with the recipe down below! It was the centerpiece of a quick, 10-minute lunch. The next time you have mushrooms on hand, I encourage you take this idea for a spin. You end up with a super tasty, satisfying sandwich.

open-faced mushroom sandwich on sourdough bread

Roasted Mushroom Sandwich: The Details

Here’s how this comes together. Take a good piece of sourdough bread, toast it, rub it with a garlic clove. Slather the toast with some ricotta that you’ve salted a bit. Take some leftover stuffed mushrooms, slice them thinly and arrange on top of the ricotta. Place the open-faced sandwich until the broiler for a few minutes. Finish with a crush of kale chips. If you don’t want to bother with using stuffed mushrooms, you can use simple roasted mushrooms! ingredients for mushroom sandwich on baking sheet ready to broil

A Variation

These baked mushrooms with miso butter (pictured below) can be swapped in for the stuffed mushrooms as another alternative. Keep all the other components the same. The bread, ricotta, etc. Just drop a tangle of these on top of the ricotta and give a quick broil.baked mushrooms in a baking dish

More Sandwich Recipes

More Mushroom Recipes

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Roasted Mushroom Sandwich

5 from 1 vote

As I mention up above, this is a sandwich to throw together with leftovers. Use whatever stuffed, baked, or roasted mushrooms you might have.

Ingredients
For each sandwich:
  • 1 thick piece of good sourdough bread, toasted
  • garlic clove, peeled
  • 3 tablespoons ricotta cheese
  • fine grain sea salt
  • 3-4 stuffed mushrooms
  • extra-virgin olive oil
  • kale chips
  • chives, or fresh herbs
Instructions
  1. Turn on your oven’s broiler.
  2. Take the toasted sourdough bread and rub it with the garlic clove. Mix a bit of salt into the ricotta, and slather the ricotta cheese across the sourdough. Sliced the stuffed mushrooms about 1/4-inch thick. It might get a bit chaotic, it’s fine, just pile it all on top of the ricotta. Arrange each sandwich on a baking sheet and drizzle with a bit of olive oil.
  3. Place the sandwiches under the broiler for a few minutes, just long enough to heat everything up, get the ricotta a bit melty, and add some color to the mushrooms.

  4. Remove from the oven and finish with some crushed kale chips, chives, or other fresh herbs. Add one last kiss of olive oil before enjoying!

Notes

Makes one sandwich.

Serves
1
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
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