Cheesy Bacon Mushroom Sandwich Melts
A crowd-pleaser at every party, these Mushroom Sandwich Melts combine mushrooms, cheese, and bacon in a savory medley that’s hard to resist. Created for a party by Natasha's cousin’s wife Alla, they quickly became a hit. Perfect as an appetizer or lunch treat, the filling can be prepared ahead of time for easy entertaining. Even without the bacon, these melts retain their “meaty” mushroom goodness—ideal for vegetarians. Let the warm, melty cheese and herbaceous parsley take center stage on your table!
1 medium onion, diced
3 garlic cloves, pressed
2 tbsp butter
24 oz (1 ½ lbs) white mushrooms, diced
8 oz bacon, chopped into thin strips
2 tbsp mayo
¼-½ tsp salt, to taste
¼ tsp black pepper, to taste
2 ½ cups (8 oz) shredded Mexican cheese blend
¼ cup fresh chopped parsley (plus extra for garnish)
2 French baguettes, sliced ½” thick
Directions:
1. Preheat oven to 350°F; line a baking sheet with parchment paper.
2. Sauté onion in butter until golden; add garlic, cook for 1 minute. Transfer to a bowl.
3. Sauté mushrooms in the same skillet until soft; transfer to the bowl.
4. Cook bacon until browned; drain fat, then add to the bowl.
5. Mix in cheese, parsley, mayo, salt, and pepper.
6. Spread mixture on baguette slices; bake for 15 minutes. Garnish with parsley and serve warm.
Prep Time: 15 mins
Kcal: ~90 per slice