Mushroom Sandwich Melts

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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!

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

*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.

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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!!

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.comCheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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.

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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.

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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.

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

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

5 from 7 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com
Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $12-$14
Servings: 36 mushroom sandwich melts

Ingredients

  • 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

Instructions

  1. 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.
  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.
  3. 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.
  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 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.

Recipe Notes

*You can also use a cheese blend from Trader Joe's called Quattro Formaggio with great results - add cheese to taste if using since it has a few of the saltier cheeses and add salt to taste if needed. Mixture is fully cooked before it's baked so taste away.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

I hope you all love this new and really delicious party appetizer idea!!

Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Fizza
    October 16, 2018

    What types of cheese will work with the recipe Reply

    • Natasha
      October 16, 2018

      Hi Fizza, I used a Mexican cheese blend, but I think mozzarella would work fine as well. Reply

  • Natalya
    August 30, 2018

    Hey I would like to make these for a party this Saturday, do you think I can make the filling on Friday? And just assemble and bake on Saturday? Reply

    • Natashas Kitchen
      August 30, 2018

      Hi Natalya! The mushroom spread keeps well in the refrigerator if you need a make-ahead option. We keep our leftovers in the fridge and enjoyed it for lunch during the week. Reply

  • Alena
    July 1, 2018

    Amazing! I did leave the bacon out and still loved these things! Reply

    • Natashas Kitchen
      July 1, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us, Alena! Reply

  • Snizhana
    March 20, 2018

    These look fantastic, plan to make it on my recipe to make list. Question, it says it yields 36 sandwiches but that’s so much for just 2 of us plus our guests equaling 4. I’m thinking how would the ingredients measurements change if I wanted just say about 24? Perhaps do 3/4 of each measurement not the original full recipe call. Reply

    • Natasha
      natashaskitchen
      March 20, 2018

      Hi Snizhana, you should be able to make 2/3 of the recipe for 24 sandwiches. I hope you love it! Reply

  • Flora
    March 6, 2018

    I made these for my son’s bday this past weekend. It was a HUGE hit… gone within few minutes! Delicious! Reply

    • Natasha's Kitchen
      March 6, 2018

      I’m glad to hear how much everyone loves the recipe! Thanks for sharing your great review! Reply

  • Joanne
    February 15, 2018

    Am I suppose to toast the bread before putting the mixture on, or just slice it? I just want to make sure I’m doing it right. Thanks. Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Joanne, since they are toasted with the mushroom mixture on top, there is no need to pre-toast the bread 🙂 Reply

      • Joanne
        February 15, 2018

        Thanks so much. Can’t wait to make them. Reply

        • Natasha's Kitchen
          February 15, 2018

          You’re welcome Joanne! I hope you love them! Reply

  • Honor
    October 18, 2017

    These look so good, but I have a challenge, I would like to make for my sister who does not eat meat. Would excluding the bacon make the flavor suffer overall? Any suggestion for a substitute? Reply

    • Natasha
      natashaskitchen
      October 18, 2017

      Hi, it would still work well and taste great even without the bacon 🙂 Reply

    • Liliya
      January 21, 2018

      Costco carries turkey bacon. Reply

  • Sandy Roggero
    September 20, 2017

    Being single, I struggle to get motivated to cook. I especially hate to chop vegetables! Now that I have the Vidalia Chopper, I find I’m actually cooking far more often. It is a wonderful cooking tool. Reply

    • Natasha's Kitchen
      September 20, 2017

      Thanks for sharing Sandy! Things are so much easier when working with great tools! 🙂 Reply

  • Tina
    June 9, 2017

    I make these exactly same way but also like to add rotisserie chicken for extra boost of flavor. Family favorites! 👌🏻 Reply

    • Natasha's Kitchen
      June 10, 2017

      That sounds delicious! Thanks for sharing your excellent suggestion with other readers Tina! Reply

  • marina
    May 13, 2017

    can you make the mixture overnight and bake the next day Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Marina, yes that would work great 🙂 Reply

  • Svetlana
    May 11, 2017

    They look soo good! Always looking for new recepies from you. What I can substitute for bacon ( we’re not eating pork)? Thank you Reply

    • Natasha
      natashaskitchen
      May 11, 2017

      Svetlana, just omit the bacon and the recipe should still work 😀 Reply

  • May 5, 2017

    These look so delicious! I need an excuse to make them now. 🙂 Reply

    • Natasha's Kitchen
      May 5, 2017

      They are divine! Let me know what you think Katherine! Reply

  • Olya
    May 4, 2017

    These were absolutely delicious! I loved the combination of mushrooms & bacon. Thank you for another great recipe. Reply

    • Natasha's Kitchen
      May 4, 2017

      My pleasure! I’m glad you love the recipe! Reply

  • Olga
    April 27, 2017

    Thank you for sharing your recipes! These mushroom sandwiches melts look delicious. I hope they turn out good! 🙂 Reply

    • Natasha's Kitchen
      April 28, 2017

      They are so good! Please let me know whay you think of the recipe Olga! 🙂 Reply

  • Ligy
    April 24, 2017

    I just made this tonight and they are fantastic!!!!! Crazy good! Reply

    • Natasha's Kitchen
      April 25, 2017

      Awesome! I’m glad to hear that!! 😀 Reply

  • Diana
    April 20, 2017

    Made these to accompany my sorrel soup last night and they were FANTASTIC – thank you! Even had some leftovers for breakfast. 🙂 Your recipes rock! Reply

    • Natasha's Kitchen
      April 20, 2017

      You’re welcome Diana! I’m glad to hear that! Thanks for sharing 😀 Reply

  • Viktoriya
    April 19, 2017

    Thank you for posting another great recipe)
    Off topic question🙄
    Can you please post a recipe for zefir?
    If possible, a video recipe…)
    I hope zefir is a dessert that you enjoy😉
    Thanks! Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      You are welcome Viktoria and thank you for the idea. I’m adding that suggestion to my list right now 😬 Reply

  • April 19, 2017

    Oooh these look scrumptious!! Well done! Reply

    • Natasha's Kitchen
      April 19, 2017

      They are SOOO GOOD! Please let me know what you think of the recipe Sara! 😀 Reply

  • April 19, 2017

    This looks like a fun one to try. Trader Joe’s has some many great cheeses. I haven’t tried that one. I’ll have to check it out. Reply

    • Natasha's Kitchen
      April 19, 2017

      Please let me know what you think of the recipe Laura! 🙂 Reply

  • Elena
    April 19, 2017

    I think you should publish a book with your recipes in it because me and my sister always have to print the recipes so we have alot of papers. And you could get about 20 per book. Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Thank you Elena! Your request is a major compliment! It’s on my life’s to-do list, but it probably won’t happen until my little one is a little older 🙂 Reply

      • Natasha
        April 25, 2017

        Yea I would love to have your book! Love all your recipes 👍👍 Reply

        • Natasha's Kitchen
          April 25, 2017

          Thank you! 😀 Reply

    • Helen
      April 20, 2017

      I second that! Reply

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