Ready in under 30 minutes, these cheesy mushroom artichoke melts are simple, quick, and relatively healthy…just what I’m looking for in a weeknight meal!
I fully recognize that I am a total weirdo when it comes to food. Long gone is the girl who made Ore-Ida fries and Hamburger Helper on a regular basis…I have fond memories of those foods, but now I make homemade mac & cheese and baked fries and the like. Being of the childless variety, I also have the luxury of pretty much having endless time to spend making dinner on weeknights. And endless time I do spend, if only because I’m usually trying to make dinner while simultaneously packing lunches and photograph said dinner. I don’t shy away from making recipes that take forever to make, though, and have been known to spend up to two hours making dinner on a Tuesday. I’m telling you guys, I’m a total freak.
The thing is, though, that I know that if I’m not making food on this blog that other people look at and think I can make that for my family in a reasonable amount of time then there’s a good chance that they are not going to continue reading. That’s the funny thing about food blogs…most people follow blogs that make food that they’d actually cook and eat. Imagine! And honestly, the two-hour dinner fiascos are fairly rare. When I get home from work I work out then start on dinner and after an hour of pushing myself doing HIIT and strength training, I’m usually in no mood.
I recently discussed in my black bean garlic rice bowl post how I’m just not much of a meat-and-three kind of cook. Soups, pizzas, casseroles, sandwiches….those are my jam. I like things that can be thrown together and served simply. Open-faced sandwiches like this cheesy mushroom artichoke melt fit the bill. I caramelized the onions in one skillet and sautéed the mushrooms in another, then tossed in the artichoke hearts to warm them through. Piled on a slice of bread and topped with melted cheese…this is about as simple as it gets. Okay, maybe not as simple as a BLT or a good old grilled cheese sandwich, but come on-mushrooms, artichokes, and caramelized onions? How can you resist??
Cheesy mushroom artichoke melts are easy and heavenly!
Yield: 2-4 servings
Cheesy Mushroom Artichoke Melt5 minPrep Time:
25 minCook Time:
Save Recipe
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 ounces button or crimini mushrooms, wiped clean and thinly sliced
- 1 cup artichoke hearts, well drained and thinly sliced
- salt and pepper, to taste
- 4 slices sturdy bread, such as a hearty wheat or country bread
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 ounces cheese-Gruyere, muenster, havarti, or provolone would all work well here (I used slices)
Instructions
- Melt one tablespoon of the butter in a medium skillet over medium heat. Add the onion, sugar, and salt. Cook, stirring frequently, until caramelized, reducing heat if the onions start to brown too quickly. This should take about twenty minutes.
- While the onions are cooking, heat the remaining butter in another medium skillet. Add the mushrooms and cook until browned. Add the artichokes and cook until warmed through. Add salt and pepper to taste.
- In a small bowl, combine the mayonnaise and mustard. Preheat the broiler and place the slices of bread under the broiler until lightly toasted. Remove from the oven but leave the broiler on. Spread the mayo-mustard mixture on the toasted bread.
- Divide the onions among the bread slices then divide the mushroom-artichoke mixture among the bread slices. Top with the cheese. Place under the broiler until the cheese is melted and beginning to brown. Serve immediately.
7.8.1.297https://chattavore.com/cheesy-mushroom-artichoke-melt/
Yield: 2-4 servings
5 minPrep Time:
25 minCook Time:
Save Recipe
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 ounces button or crimini mushrooms, wiped clean and thinly sliced
- 1 cup artichoke hearts, well drained and thinly sliced
- salt and pepper, to taste
- 4 slices sturdy bread, such as a hearty wheat or country bread
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 ounces cheese-Gruyere, muenster, havarti, or provolone would all work well here (I used slices)
Instructions
- Melt one tablespoon of the butter in a medium skillet over medium heat. Add the onion, sugar, and salt. Cook, stirring frequently, until caramelized, reducing heat if the onions start to brown too quickly. This should take about twenty minutes.
- While the onions are cooking, heat the remaining butter in another medium skillet. Add the mushrooms and cook until browned. Add the artichokes and cook until warmed through. Add salt and pepper to taste.
- In a small bowl, combine the mayonnaise and mustard. Preheat the broiler and place the slices of bread under the broiler until lightly toasted. Remove from the oven but leave the broiler on. Spread the mayo-mustard mixture on the toasted bread.
- Divide the onions among the bread slices then divide the mushroom-artichoke mixture among the bread slices. Top with the cheese. Place under the broiler until the cheese is melted and beginning to brown. Serve immediately.
Click here to print the recipe for cheesy mushroom artichoke melts!
