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.
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.
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! 
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.
More Sandwich Recipes
- Frittata Sandwich
- Chickpea Salad Sandwich
- TLT Sandwich
- Bruschetta
- Mushroom Scallion Tartine
- Egg Salad Sandwich
- Tartine with Lentils, Yogurt, Spinach, and Basil
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Roasted Mushroom Sandwich
As I mention up above, this is a sandwich to throw together with leftovers. Use whatever stuffed, baked, or roasted mushrooms you might have.
- 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
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Turn on your oven’s broiler.
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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.
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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.
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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!
Makes one sandwich.
Related Recipes
Frittata Sandwich
A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.
Chickpea Salad Sandwich
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
Egg Salad Sandwich
The perfect egg salad sandwich is all about the little tweaks and a smart ratio of eggs to other ingredients. This is my favorite. Served on garlic-rubbed toasted bread with chopped celery, onion, and whole-grain mustard.
Mushroom Scallion Tartine with Poblano Yogurt
A substantial, delicious, mushroom sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting. So good!
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