Back when J and I would work from our home office, we had the luxury of being able to cook our lunches. J’s specialty was the mushroom melt on a toast. So easy, delish, fast, and satisfying – you definitely don’t miss the meat in this vegetarian dish. Add a side salad and you have a nutritious and tasty lunch in about 15 minutes flat. Try this for lunch or even a light supper. Thanks, J, for making all those mushroom melts!
Thinly sliced mushrooms and shallots are the main ingredients in this sammie. Crimini, white, portobello mushrooms are all great options or you can be fancy and try wild mushrooms. You can also sub in any kind of onion in place of the shallots. The chives are a colourful fresh addition, or you could try flat leaf parsley. Add a GF bun and some cheese and you’re set. I got my GF buns from Chompie’s, a local AZ deli. Udi’s makes a GF hamburger bun that’s supposed to be pretty good, though I haven’t tried yet.
Gluten Free Mushroom Melt (Vegetarian)
- 2 tsp olive oil
- 1 small shallot (thinly sliced)
- 1 cup sliced mushrooms
- 1 tsp balsamic vinegar
- 1 oz mozzerella cheese (grated or thinly sliced)
- 1 tsp chives (finely sliced)
- 1 gluten free hamburger bun (lightly toasted)
- fresh greens (I used restaurant micro greens from Trader Joes - makes it feel fancy)
- Heat the oil in a skillet on medium high heat. Add the shallots and saute until softened, approximately 2 to 3 minutes. Add mushrooms, and saute until golden brown, about 5 minutes. Add balsamic vinegar and mix through. Turn heat down to low. Using a spatula, push the mushroom mixture into the middle of the pan to form a circle. Place cheese on top and place a lid on top of pan to help speed up melting the cheese. Once cheese is melted, remove pan from heat. Using a spatula, remove mushrooms from pan (try to get them all in one scoop) and place on bun. Add chives and fresh greens. Serve with a side salad (mine had radishes, cucumber, arugula and parsley in lemon vinegarette).