Mozzarella Mushroom Melt Food

MOZZARELLA-MUSHROOM MELTS

Steps:

• Preheat grill to medium heat. Place mushrooms, cap-sides up, on grate of grill. Brush with about half of the dressing; grill 6 min.
• Turn mushrooms over. Add tomatoes to the grill. Cook 3 to 5 min. or until mushrooms are tender and tomatoes are heated through, turning tomatoes after 3 min.
• Spread cut sides of rolls with pesto. Fill evenly with mushrooms, tomatoes and 2% Milk Singles.

MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)

Steps:

• The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
• Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.

AWESOME AVOCADO AND MUSHROOM MELT

Steps:

• Heat a large frying pan on medium.
• Butter one side of each slice of bread, place buttered sides down in pan.
• Add 1-2 slices of cheese to one slice of bread and top with mushrooms.
• Cook until cheese is melted and bread is golden brown.
• Take off heat add sliced avocado, sprouts and tomatoes.
• Salt & pepper tomatoes.
• Spread a little mayo and mustard on inside of other piece of bread and place on top of tomatoes.
• Cut in half and ENJOY!

ROASTED PORTABELLA AND MOZZARELLA MELT

Steps:

• Preheat oven to 350*.
• Rub mushrooms with olive oil and vinegar.
• Season with salt and pepper.
• Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
• Thinly slice mushrooms once cooled.
• Do not turn off oven.
• Spread pesto on all 8 pieces of bread.
• Divide mozzarella on 4 pieces of bread.
• Put tomato slices on top of cheese.
• Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
• Heat a medium nonstick skillet over medium heat.
• Melt margarine.
• Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
• Turn over and brown the other side.
• Each side should take 2-3 minutes to brown.
• Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
• Enjoy!