This Mushroom Ricotta Open-Faced Sandwich is a delicious treat for mushroom lovers! Plus, get a great mushroom cleaning tip! | Hello Little Home #7DaySwitchUp
Mushroom Ricotta Open-Faced Sandwich
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This Mushroom Ricotta Open-Faced Sandwich is a total treat for mushroom lovers!

Course: Main Course
Cuisine: American
Keyword: mushroom sandwich, open faced sandwich, vegetarian sandwich
Servings: 4 sandwiches
Calories: 531 kcal
Author: Ginnie
  • 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
  • salt
  • pepper
  1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add onion to pan and saute until browned, stirring frequently.
  4. Stir mushrooms into pan and cook, stirring often, until mushrooms are almost completely browned.
  5. Reduced heat to medium and allow pan to cool for a couple minutes.
  6. Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.

  7. Remove mushrooms from heat, then season generously with salt and pepper. Set aside.

  8. Combine ricotta with 1 tbsp. chives, then season to taste with salt and pepper.

  9. Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
  10. Top each bread slice with ricotta, then mushrooms.
  11. Sprinkle each sandwich with Gruyere cheese.
  12. Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on bottom.
  13. Remove sandwiches from oven, then sprinkle with remaining 1 tbsp. chives.
  14. Serve immediately. Enjoy!