This is Mushroom Ricotta Open-Faced Sandwich recipe is sponsored by Viva® Vantage®. All opinions are my own.
Treat yourself to this Mushroom Ricotta Open-Faced Sandwich! It’s a delicious and easy recipe that mushroom lovers will go nuts for!
Do you ever get stuck in a rut? I know I do!
I tend to eat the same thing for breakfast, follow a similar routine every day, and wear an identical outfit over and over (even though there are plenty of other clothes in my closet).
One place I always love trying new things is in the kitchen. So when Viva® Brand invited me to a fun event recently, I was excited to attend.
I left with lots of great kitchen and entertaining ideas that I can’t wait to share with you, and it even inspired this delicious Mushroom Ricotta Open-Faced Sandwich!
I don’t know about you, but I don’t spend lot of time thinking about paper towels. They’re just not that exciting, right?
Well, one of the things that was fun about this event was that I got to try Viva® Vantage® paper towels, and find out some unique ways to use them.
They’re not just for cleaning!
It was a fun morning hanging out with other bloggers, and I learned some great tips that you can use, too:
- Does your cutting board slide around your counter? Avoid injuring yourself by placing a damp paper towel under your cutting board.
- Keep lettuce and herbs around longer by wrapping them in a paper towel before storing in the refrigerator. The paper towel keeps produce fresh by absorbing excess moisture.
- Wine lovers … don’t dilute warm white wine with ice. Instead, wrap the bottle in a damp a paper towel and pop it in the freezer to chill faster!
- Giving someone a beautiful bouquet of fresh flowers? Wrap the stems in a damp paper towel, and the flowers won’t wilt during transport!
As a mushroom lover, my favorite idea was a simple mushroom cleaning tip!
Mushrooms are very porous, and if you rinse them, they’ll absorb a lot of water. Water-logged mushrooms won’t brown well, and who likes a soggy mushroom?
So instead of rinsing your mushrooms, clean them with a damp paper towel. Smart, right?
With their great scrubbing power, Viva® Vantage® towels are perfect for this. Plus, they’re strong enough to be rinsed and reused when they get dirty.
I used that easy cleaning tip when making this Mushroom Ricotta Open-Faced Sandwich!
If you love mushrooms, this is the recipe for you! These sandwiches are rich, creamy, and so delicious … total comfort food.
Just look at all that cheese!
How to Make a Mushroom Ricotta Open-Faced Sandwich
This Mushroom Ricotta Open-Faced Sandwich is really easy to make. You’ll start by sauteing mushrooms until they are golden and delicious.
Next, it’s time to assemble your sandwiches. Make sure to choose a really good quality bread … it will make all the difference in the finished sandwiches.
You’ll top the bread with a generous spread of creamy ricotta cheese, followed by a sprinkle of Gruyere cheese (one of my fave cheeses!).
Bake those babies until the toppings are hot and ooey-gooey, and the bread is toasted and crunchy. Yum!
Then comes the best part … time to eat. Grab a fork and knife, you’ll need it for this mouthwatering Mushroom Ricotta Open-Faced Sandwich!
This Mushroom Ricotta Open-Faced Sandwich is a total treat for mushroom lovers!
- nonstick cooking spray
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 24 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 (15-oz.) container ricotta
- 2 tbsp chives, minced (divided)
- 4 slices rustic-style bread (sliced thick)
- 1 cup shredded Gruyere cheese
Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
Heat olive oil in a large skillet over medium-high heat.
Add onion to pan and saute until browned, stirring frequently.
Stir mushrooms into pan and cook, stirring often, until mushrooms are almost completely browned.
Reduced heat to medium and allow pan to cool for a couple minutes.
Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
Remove mushrooms from heat, then season generously with salt and pepper. Set aside.
Combine ricotta with 1 tbsp. chives, then season to taste with salt and pepper.
Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
Top each bread slice with ricotta, then mushrooms.
Sprinkle each sandwich with Gruyere cheese.
Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on bottom.
Remove sandwiches from oven, then sprinkle with remaining 1 tbsp. chives.
Serve immediately. Enjoy!
Don’t you just want to take a big bite of that Mushroom Ricotta Open-Faced Sandwich? I know I do!
If you loved this recipe, make sure to check out my Mushroom Swiss Veggie Burgers, too. It’s another recipe that mushroom lovers will adore!
And don’t forget to visit Viva® Brand’s website for a coupon to purchase and try Viva® Vantage® for yourself!
What is your favorite sandwich recipe?