Treat yourself to this crave-worthy Mushroom Ricotta Open-Faced Sandwich! It's a delicious and easy mushroom ricotta recipe that mushroom lovers will go nuts for!
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Do you ever get stuck in a cooking 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. Experimenting with recipes is just so fun. Mushrooms have always been a fave ingredients of mine, and I love coming up with creative recipes that use them ... like this amazing Mushroom Ricotta Open-Faced Sandwich!
If you're a mushroom fan too, then this hot vegetarian sandwich is for you! This is comfort food at its best. Rich ricotta cheese and warm, earthy mushrooms are such a wonderful combo, and you'll love them in this cheesy, creamy sandwich. Yum!
Just look at all that cheese. This is the perfect fall / winter recipe, and it's definitely a fork and knife sandwich situation!
Ready to give this delicious mushroom ricotta recipe a try? You'll find all the details below!
Ingredients
This Gourmet Open-Faced Sandwich uses simple, easy to find ingredients. Here's what you'll need:
- Mushrooms - Of course, you'll need some mushrooms! I used standard button mushrooms here, but portobellos, brown mushrooms, and wild mushrooms will all work, too.
- Onions + Garlic - Basic onions and garlic provide so much flavor to this hot veggie sandwich.
- Ricotta - Creamy ricotta gives this recipe its wonderful cheesy texture. For the richest results, use full fat cheese.
- Chives - You'll use this flavorful herb to season the cheese and for an easy finishing touch.
- Bread - Choose a good quality, rustic-style bread for this sandwich. You'll want to slice it thick to ensure it stands up to the hearty toppings.
- Gruyere - A sprinkle of nutty gruyere cheese pulls the whole sandwich together and makes it extra cheesy.
- Olive Oil - You'll use extra virgin olive oil to cook the veggies, as well as to brush on the bread before baking.
You'll Also Need
To cook the mushrooms and veggies for this Ricotta Open Sandwich, you'll need a large skillet (this nonstick frying pan is my fave!), as well as a sheet pan to bake the sandwich.
Mushroom Cleaning Tip
Did you know that mushrooms are super porous, and if you soak them, they absorb a lot of water? The resulting water-logged mushrooms won't brown well, which is the key to delicious mushrooms.
Instead of soaking your mushrooms, clean them with a damp paper towel. Simply wet the paper towel, ring it out, then wipe the mushrooms clean. Smart, right?
How to Make a Mushroom Ricotta Open-Faced Sandwich
This sandwich is really easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Sauté the veggies. You'll start by sautéing the onions. Once they're browned, add the mushrooms and cook until they're golden brown. When the mushrooms reach that perfect, lightly browned point, you'll finish them with fresh garlic. It adds so much flavor!
- Make the ricotta filling. Mix the ricotta and fresh chives (which help brighten the flavor) together, then season to taste with salt and pepper.
- Assemble the sandwiches. Slice your bread, then brush one side with olive oil. Place it oil-side down on your baking sheet, then top it with a generous spread of creamy ricotta cheese, a layer of garlicky mushrooms, and finally a sprinkle of Gruyere cheese.
- Cook the sandwiches. Bake those babies until the toppings are hot and ooey-gooey, and the bread is toasted and crunchy. Serve topped with a sprinkle of chives. 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 Ricotta Sandwich is total comfort food, perfect for those chilly fall and winter days when you want something to warm you up. Give a try. It's sure to become a family favorite!
Serving Suggestions
This Mushroom Open Sandwich is pretty hearty. Enjoy it on its own for an easy dinner, or pair it with something light, like a salad (try this Garden Salad or this Easy Chopped Salad) or a bowl of soup (like my fave Vegetable Soup or this simple Celery Soup).
Storage
If you think you'll have leftovers, I'd recommend waiting to bake the sandwich and storing the veggies, ricotta, and bread separately. Then when you're ready to eat it, assemble and bake.
Related Recipes
Looking for similar ideas? Check out all of my Vegetarian Sandwich Recipes, or try one of my other sandwich recipes:
- Tomato Toasts
- Sourdough Grilled Cheese
- Spinach and Artichoke Grilled Cheese
- Cranberry and Brie Grilled Cheese
- Broccolini Rabe and Provolone Grilled Cheese
- Artichoke and Sun Dried Tomato Grilled Cheese
- Halloumi Sandwich with Pesto
If it's mushrooms you're craving, you'll love these creative mushroom recipes:
- Creamy Mushroom Strudels
- Mushroom Swiss Veggie Burgers
- Mini Cheese Tarts with Pan Roasted Mushrooms
- Portabello Poblano Tacos
- Mushroom and Spinach Quesadillas
- Mushroom, Kale, and Cheddar Quiche
- Garlicky Mushroom and Bean Tortas
- Mushroom Crostini
Mushroom Ricotta Open-Faced Sandwich
Ingredients
- nonstick cooking spray
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 24 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 (15-ounce) container ricotta
- 2 tablespoons minced chives (divided)
- 4 slices rustic-style bread (sliced thick)
- 1 cup shredded Gruyere cheese
- kosher salt
- pepper
Equipment
Instructions
- 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 tablespoon 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 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 tablespoon chives.
- Serve immediately. Enjoy!
Nutrition
This looks wonderful and it's the kind of food that I love to eat for dinner. Yum!