MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
MUSHROOM CHEESESTEAK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
- Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
- Preheat the broiler.
- Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
- To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
- To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.
CHEEZY MUSHROOM MELT
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
- For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
- For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
- For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
- For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.
CREAMY, MELTY MUSHROOM SANDWICHES
Earthy, meaty mushrooms are one of the hallmarks of spring cooking. This creamy mushroom sandwich will make your taste buds come alive. Its cheesy sauce and hearty bread make for an irresistible bite.
Provided by JJ Johnson
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
- Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
- Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
- While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.
ROASTED MUSHROOM AND GRUYèRE SANDWICH
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
- If desired, rub one side of each slice of bread with the cut clove of garlic.
- Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
- Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams
MUSHROOM MELT BREAKFAST SANDWICH RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 11
Steps:
- 1. Toast your English muffin, rub one side with the jam and one side with the vegan butter - and set aside. 2. Heat sauté pan over high heat burner. Add oil and toss in the mushrooms. Allow them to sauté until tender and edges have caramelized and turned brownish. Remove mushrooms and place over top the slice of English muffin and set aside. 3.Add in your patty. Cook about 1-2 minutes on each side. 4. Melting the cheese is quite simple. Add cheese over top the patty, still in the skillet. Keep the pan on high heat and add a few splashes of cold water or one small ice cube to the pan while quickly covering with a lid. The steam and heat will melt the cheese in a minute or so. Remove patty and place on top of the buttered slice or your muffin. 5. Add the spinach over top the hot, vegan cheesy patty
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MUSHROOM MELTS - EATINGWELL
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5/5 (1)Total Time 30 minsServings 4Calories 448 per serving
- Preheat oven to 200°F. Heat oil in a large nonstick skillet over medium-high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 10 minutes. Add vinegar; cook, stirring often, until mostly evaporated, about 2 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Coat 1 side of each bread slice evenly with butter and set 4 slices aside. Place the remaining 4 slices, coated-sides down, on a cutting board. Top each with 1 slice Swiss cheese, 2 ½ tablespoons mushroom mixture and 2 tablespoons Gruyère. Top with the remaining bread slices, coated-sides up.
- Wipe the skillet clean and heat over medium heat. Add 2 sandwiches; cook until the bottom side is crispy and browned, 2 to 3 minutes. Carefully turn the sandwiches over and continue cooking until the cheese has completely melted, about 2 minutes more. (Alternatively, heat a panini press to medium. Place 2 sandwiches on the cooking grates and close the press. Cook until both sides of the sandwiches are browned and crisp and the cheese is melted, about 2 minutes.) Remove from the skillet; keep warm in the oven. Repeat with the remaining sandwiches.
MUSHROOM SANDWICH MELTS - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (17)Category Appetizer, LunchCuisine AmericanTotal Time 55 mins
- 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.
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