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

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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!

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:

Natasha's Kitchen Cookbook

Mushroom Sandwich Melts

5 from 20 votes
Author: Natasha of 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
Cheesy bacon mushroom sandwich melts with make-ahead option! Mushrooms, cheese and bacon are a winning combination. These mushroom melts fly of the plate!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients 

Servings: 36 mushroom sandwich melts
  • 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 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

  • 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

*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.
Course: Appetizer, Lunch
Cuisine: American
Keyword: Mushroom Sandwich Melts
Skill Level: Easy
Cost to Make: $$

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Roxana
    February 25, 2024

    I made these today, there were so delicious. I don’t know what more I can say after so many wonderful reviews except that I can’t wait to prep more for my b’day next weekend.
    Thank you, Natasha, all your recipes I’ve tried so far are a ‘keeper’, you’re the best!

    Reply

    • Natasha's Kitchen
      February 26, 2024

      Thanks a lot for sharing your experience trying out Mushroom Sandwich recipe!

      Reply

  • lwntrtn
    January 29, 2024

    The beauty of this recipe is how versatile it is, the mixture can be made ahead, and the flavors are fabulous. I used all the ingredients as listed, which are great. I added diced bell pepper, diced tomato, prosciutto instead of bacon (already had it cooked), slices of leftover brisket and crushed red pepper flakes just to use some things in the fridge. My husband and I are trying to do low carbs, so made a quesadilla out of the mixture using low carb tortillas. Awesome recipe.

    Reply

    • Natashas Kitchen
      January 29, 2024

      I’m so happy you loved this sandwich recipe! Thank you for your lovely review!

      Reply

  • Liz
    June 28, 2023

    First of all I LOVE ALL your recipes, my question to you for this particular one is:
    How long in advanced can you make the mushroom mixture? Can it be made a day or two in advance or should it be same day?

    Reply

    • NatashasKitchen.com
      June 28, 2023

      Hi Liz! 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. We’ve kept it for a few days.

      Reply

  • Sheri
    August 8, 2022

    Can you toast bread first to give it some crunch or does it crisp up after baking

    Reply

    • NatashasKitchen.com
      August 8, 2022

      Hi Sheri. They do get a little crisp in the oven but if you’d like extra crisp, you could toast them.

      Reply

  • Nina K.
    December 29, 2021

    I have cooked them 3 times for different family gatherings and they always fly-off the table! Everybody loved them! Even kids who do not eat mushrooms 🙂

    Reply

    • Natashas Kitchen
      December 29, 2021

      That’s just awesome! Thank you for sharing your excellent review, Nina! This sounds like a family favorite!

      Reply

  • Pearl
    July 8, 2020

    Hi Natasha! I am going to make some of you appetizers for my husband’s bday on Saturday. I’m wondering if I could this ahead?

    P.S I have been using some of your recipes and they are all amazing!

    Reply

    • Natasha's Kitchen
      July 8, 2020

      Hi Pearl, tat should work! 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

  • Denise
    January 24, 2020

    This sounds soooooo good! Can’t wait to try it. Is it possible to freeze this mixture for future?

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Denise, I’m so glad you liked this recipe! I have not tested freezing this to advise. I worry the bread will be soggy.

      Reply

  • Elena Smityukh
    January 15, 2020

    could i use other types of mushrooms?

    Reply

    • Natashas Kitchen
      January 16, 2020

      Hi Elena, you sure can. Sandwiches are very versatile.

      Reply

  • Julia
    January 5, 2020

    I am making these tomorrow for lunch. But slicing my baguettes lengthwise and grilling them. It reminds me of Zapiekanka we ate on the streets of Warsaw. They were delicious
    I love all your recipes! You’re my favorite food blogger.

    Reply

    • Natashas Kitchen
      January 6, 2020

      Thank you so much for sharing that with me, Julia!! I’m so glad you’re enjoying our recipes.

      Reply

  • Nina
    November 14, 2019

    So tasty we made these last night and they disappeared quickly. We did substitute bacon with turkey bacon

    Reply

    • Natashas Kitchen
      November 14, 2019

      I’m so glad you enjoyed it, Nina! Thank you for the wonderful review!

      Reply

  • Maria pernets
    August 14, 2019

    I made these mushrooms sandwich they are yummy and delicious

    Reply

    • Natashas Kitchen
      August 14, 2019

      I’m so glad you enjoyed that, Maria!

      Reply

  • Natalya
    June 24, 2019

    My favorite sandwiches!
    Thank for the recipe!

    Reply

    • Natashas Kitchen
      June 24, 2019

      You’re so welcome! I’m so happy you enjoyed it.

      Reply

  • Lydia
    June 9, 2019

    Absolutely Amazing!! I made this lovely recipe for the staff at my work all 100 of them and they thought it was amazing! the only difference was I added garlic butter to the bread and added shallots to the mix… Thank you

    Reply

    • Natashas Kitchen
      June 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Masha
    April 14, 2019

    Another great recipe, thank you Natasha.

    Reply

    • Natashas Kitchen
      April 14, 2019

      You’re welcome! I’m so happy you enjoyed it Masha!

      Reply

  • ANDREANA BERRY
    January 7, 2019

    OMG !!! I made the mushroom sandwiches and the arugula beets salad for dinner tonight…… DELICIOUS!!! Thank you Natasha!!!

    Reply

    • Natashas Kitchen
      January 8, 2019

      You’re so welcome! I’m so happy you enjoyed that!

      Reply

    • Zeina
      April 10, 2019

      This looks super delicious! Can you let us know how can we make this recipe ahead of time ? Can I prepare the filling two days in advance and apply it on the bread when I want to bake it 2-3 days later?

      Reply

      • Natashas Kitchen
        April 11, 2019

        Hi Zeina, That should work! 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

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