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These cheesy bacon mushroom sandwich melts are a perfect party appetizer. The mushroom spread keeps well in the refrigerator if you need a make-ahead option or just want to enjoy it for lunch during the week.
P.S. You could easily omit the bacon and make this vegetarian. My cousin’s wife, Alla, came up with this original recipe for a party and they disappeared in minutes so she shared the recipe with me. You just can’t go wrong putting together mushrooms, cheese and bacon. All that melty savory goodness (see the next photo and you’ll be convinced). Thank you Alla for this yummy mushroom canapés recipe!
Look at all that mushroom melt goodness! The mushrooms are so “meaty” and satisfying!
Ingredients for Mushroom Sandwich Melts:
1 medium onion, diced
3 garlic cloves, pressed
2 Tbsp Butter
24 oz (1 1/2 lbs) white mushrooms, diced
8 oz Bacon, chopped into thin strips
2 Tbsp mayo
1/4 to 1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
2 1/2 cups (8oz) Mexican cheese blend, finely shredded*
1/4 cup fresh chopped parsley, plus more for garnish
2 soft French baguettes, sliced into 1/2″ thick toasts
*My cousin’s wife, Alla, also used a cheese blend from Trader Joe’s called Quattro Formaggio with great results – add that one to taste if using since it has a few of the saltier cheeses and you may omit the salt if you prefer. The mixture is fully cooked before it’s baked so taste away, just don’t get carried away and eat too much because it sure is delicious!!
How to Make Mushroom Sandwich Melts:
Prep: Preheat Oven to 350˚F and line a large baking sheet (half sheet) with parchment paper.
1. Heat a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion and saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 minute). Transfer to a mixing bowl.
2. In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
Time Saving Tip: This Vidalia chopper makes dicing mushrooms super quick and easy!!
3. Add bacon to the same skillet and sauté until browned (7 min) then transfer to paper towel lined plate to drain excess fat before transferring to the mixing bowl.
4. Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
5. Spoon generously, using the spoon to mound and shape it over the toasts. Bake at 350˚F for 15 minutes. Garnish with more fresh parsley if desired and serve warm.
I love these mushroom melts best when they are warm because I’m a sucker for melty cheese, but they do stay very tasty at room temperature for a couple of hours so it’s perfect for parties.
?Print Friendly Recipe for Mushroom Melts:
Mushroom Sandwich Melts
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, pressed
- 2 Tbsp unsalted butter
- 24 oz 1 1/2 lbs white mushrooms, diced
- 8 oz Bacon, chopped into thin strips
- 2 Tbsp mayonnaise
- 1/4 to 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 1/2 cups 8oz Mexican cheese blend, finely shredded*
- 1/4 cup fresh chopped parsley, plus more for garnish
- 2 soft French baguettes, sliced into 1/2" thick toasts
Instructions
- Preheat Oven to 350˚F and line large baking sheet with parchment paper. Place a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion. Saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 min). Transfer to mixing bowl.
- In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
- Add bacon to the same skillet and sauté until browned (7 min). Transfer to paper towel lined plate to drain fat before adding to the mixing bowl.
- Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
- Spoon generously onto toasts, using spoon to mound and shape the mixture. Bake at 350˚F for 15 min. Garnish with more fresh parsley if desired and serve warm.
Notes
I hope you all love this new and really delicious party appetizer idea!!
