Mushroom Ricotta Open-Faced Sandwiches

As I’ve mentioned before, I’m working to incorporate more meatless meals into our life and this recipe was perfect for that! I love mushrooms and this open-faced sandwich did not disappoint. Sautéed mushrooms and onions top a piece of crusty bread with ricotta and then topped with mozzarella cheese and baked in the oven until crispy. YUM!!

I paired our sandwiches with a salad and a glass of red wine, but this would make for a great appetizer too!

Mushroom Ricotta Open-Faced Sandwich | Join Us, Pull up a Chair
1 Tbsp olive oil
1 large onion, diced
24 oz mushrooms, sliced
2 garlic cloves, minced
15 oz container ricotta
2 Tbsp Italian seasoning
rustic style bread, sliced thick
1 cup shredded mozzarella cheese

Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray and set aside. In a large skillet, heat the olive oil over medium-high heat. Saute the onions until brown, stirring frequently. Add in the mushrooms and cook until they’re almost brown. Reduce the heat to medium and allow the pan to cool before adding the garlic, so it doesn’t burn. Cook for 1 to 2 minutes until the garlic is fragrant.

In a small bowl, mix together the ricotta and Italian seasoning. Season with salt and pepper. Lightly brush one side of the sliced bread with olive oil and place oil side down on the baking sheet. Spread a layer of ricotta on the bread and then top with mushrooms. Sprinkle a layer of mozzarella cheese and continue with the remaining slices of bread.

Bake for 15 minutes or until the cheese has melted and the bread has browned on the bottom. Serve immediately.

Slightly adapted from Hello Little Home 

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