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Open-Faced Mushroom Melt
with Tomato-Shallot Jam, Dill-Mayo and Sweet Potato
These rustic ciabatta buns are topped with hearty portobellos and a savoury tomato-shallot jam, then baked until the mozzarella on top gets perfectly gooey.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Sweet Potato, fries
(Contains Sulphites)
2 unit
Portobello Mushroom
160 g
Tomato
7 g
Dill
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
50 g
Shallot
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 unit
Ciabatta Roll
(Contains Gluten)
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, flipping halfway through cooking, until golden-brown, 20-22 min
While sweet potatoes roast, pull off stems from mushrooms. Cut mushroom caps and stems into 1/2-inch thick slices. Cut tomatoes into 1/2-inch pieces. Finely chop dill. Peel, then cut shallots into 1/4-inch slices.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl) and stir together, until melted, 1 min.
Transfer mushrooms to a plate and cover with foil to keep warm. Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes break down and sauce is jammy, 4-5 min. Season with salt and pepper.
While jam cooks, halve buns, then arrange them cut-side up on another baking sheet. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your bread so that it does not burn!) Mix together mayo and half the dill in a small bowl.
Spread each bun half with dill-mayo. Top with jam, mushrooms and mozzarella. Return to the oven and bake, until cheese melts, 5-6 min. Divide melts and sweet potatoes between plates. Sprinkle over remaining dill.
