Open-Faced Bacon, Cheddar, and Portobello Melts
Phil and I are currently in full self isolation right now and have been eating our way through the fresh produce I got last week, which included 4 large portobello mushroom caps and 2 mushroom mix packs that had baby bello, shiitake, and oyster mushrooms. So needless to say, we have had quite a few mushroom based dinners recently, mostly stir-fries and pasta. But for the last two caps, I wanted something a little different, something that reminded me of going out for dinner, but didn't require me to interact with anyone I don't live with. Enter this tasty concoction - bacon, cheddar, and mushroom melts served open-faced with a side of (sweet potato) fries and happy bellies! Even better, this recipe is completely scale-able based on the number of melts you want to make. I've included directions for making one for ease.
Open-Faced Bacon, Cheddar, and Mushroom Melts
For each melt
• Large portobello mushroom capped, cleaned of gills and surface dirt
• Marinade sauce
• 2 slices bacon (I use turkey bacon, you can sub for pork or veggie bacon)
• 2 oz sliced sharp cheddar cheese
• 1/2 small sweet onion cut into thick slices
• 1 piece thick sliced bread (gluten free bread works really well, even if you aren't gluten free as it holds up better than normal sandwich bread)
• Pat of butter
• Trader Joe's Everything but the Bagel seasoning
• Thousand Island dressing
Marinade - All amounts are to taste
• Steak sauce (A1 or similar style)
• Worcestershire sauce
• Liquid aminos
• Fresh cracked black pepper
• Garlic powder
• Onion powder
1. Mix together marinade and let mushroom caps marinade for about 30 minutes.
2. Preheat oven to 375°F. Cook mushroom caps for 10-15 minutes per side on a roasting rack (so juices can drain). Cook onion slices along side onions.
3. Cook bacon until crisp, set aside.
4. Toast bread, top with butter and Everything seasoning, set aside.
5. Once mushrooms are done, stack toasted bread with mushroom cap (underside/gill side up), bacon slices and cheese.
6. Increase oven temp to 425°F. Place melts back in oven for another 5 minutes or until cheese is melted and bubbly.
7. Top with onion slices and dressing. Serve with fries or your favorite burger side. As this is messy and open-faced, your best bet is to eat it with a fork and knife.
Did you make this and love it? Tag me on IG or Twitter (@cup_of_social) to share your meal with me!
Until next time my lovelies!
-M
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