Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom Ricotta Open-Faced Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor the earthy flavors of sautéed mushrooms paired with creamy ricotta on crusty bread. Includes complete cooking instructions and detailed nutritional breakdown.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces of mushrooms, sliced
  • 1 cup of ricotta cheese
  • 4 slices of crusty bread (such as sourdough or ciabatta)
  • 2 tablespoons of olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese (optional, for topping)

Instructions

  1. Step 1: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  2. Step 2: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and tender. Season with salt and pepper to taste.
  3. Step 3: While the mushrooms are cooking, toast the slices of bread in a toaster or on a grill until they are golden brown and crispy.
  4. Step 4: In a bowl, mix the ricotta cheese with a pinch of salt and pepper. You can also add some fresh herbs if desired for additional flavor.
  5. Step 5: Assemble the sandwiches by spreading a generous layer of ricotta on each slice of toasted bread. Top with the sautéed mushrooms and sprinkle with grated Parmesan cheese if using. Garnish with fresh basil leaves before serving.

Notes

  • For optimal freshness, store any leftover Mushroom Ricotta Open-Faced Sandwiches in an airtight container in the refrigerator for up to 2 days, but keep the components separate if possible to maintain texture. When reheating, place the sandwiches in a toaster oven or under a broiler for just a few minutes to restore crispiness, rather than using a microwave which can make the bread soggy. For a delightful serving suggestion, drizzle some balsamic glaze over the top before garnishing with fresh basil for an extra layer of flavor and presentation. A chef's tip: adding a sprinkle of lemon zest to the ricotta mixture can brighten the overall taste and enhance the dish’s freshness.
  • Author: Skyla Loritz
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 open-faced sandwich
  • Calories: 350
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Protein: 4g

Find it online: https://cookingwithisabella.com/mushroom-ricotta-open-faced-sandwich/

Share