Open-Faced Mushroom Melt
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Open-Faced Mushroom Melt

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.

Tags:
Veggie
Allergens:
Sulphites
Milk
Gluten
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)0 kJ
Calories740 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber9 g
Protein14 g
Cholesterol45 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Small Bowl

Instructions

ROAST SWEET POTATOES
1

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

PREP
2

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.

COOK MUSHROOMS
3

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.

MAKE JAM
4

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.

TOAST BUNS
5

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.

FINISH AND SERVE
6

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.