Awesome Avocado And Mushroom Melt Recipes

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CALIFORNIA MELT



California Melt image

A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms.

Provided by ORNERY

Categories     Main Dish Recipes     Sandwich Recipes

Time 17m

Yield 4

Number Of Ingredients 6

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
⅓ cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

Steps:

  • Preheat the oven broiler.
  • Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
  • Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 21.1 g, Cholesterol 26.1 mg, Fat 22.5 g, Fiber 7.2 g, Protein 15.6 g, SaturatedFat 6.8 g, Sodium 169.6 mg, Sugar 3.9 g

QUICK AND EASY TOMATO AVOCADO MELT RECIPE BY TASTY



Quick And Easy Tomato Avocado Melt Recipe by Tasty image

Here's what you need: english muffin, mozzarella, roma tomato, ripe avocado, salt, cayenne pepper

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 2 melts

Number Of Ingredients 6

1 english muffin, split in half
2 slices mozzarella
1 roma tomato
1 ripe avocado
salt, to taste
cayenne pepper, to taste

Steps:

  • Slice avocado.
  • Slice tomato.
  • Split english muffin and place the halves face up on a baking sheet.
  • Cover with avocado, tomato, and top with two slices of Mozzarella cheese. Season with cayenne pepper, to taste.
  • Broil until cheese is melted and starts to brown. Season each melt with salt and pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 343 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 6 grams, Protein 15 grams, Sugar 3 grams

AWESOME AVOCADO AND MUSHROOM MELT



Awesome Avocado and Mushroom Melt image

Fresh tomato, avocado, mushrooms and sprouts on grilled wheat bread topped with melted mozzarella! Deeelish! I had this at a local restaurant, it seemed so simple so I decided to try it at home. I make it at least once a week now it is my favorite, I'm not even a vegetarian. Do not saute' the mushrooms they are meant to eat fresh. It's AWSOME!

Provided by Amber C.

Categories     Lunch/Snacks

Time 15m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 10

2 slices whole wheat bread
1 -2 slice mozzarella cheese
3 -5 button mushrooms, sliced
1/2 medium tomatoes, sliced
1/2 avocado, ripe and sliced
alfalfa sprout
mayonnaise
mustard
salt and pepper
butter or margarine

Steps:

  • Heat a large frying pan on medium.
  • Butter one side of each slice of bread, place buttered sides down in pan.
  • Add 1-2 slices of cheese to one slice of bread and top with mushrooms.
  • Cook until cheese is melted and bread is golden brown.
  • Take off heat add sliced avocado, sprouts and tomatoes.
  • Salt & pepper tomatoes.
  • Spread a little mayo and mustard on inside of other piece of bread and place on top of tomatoes.
  • Cut in half and ENJOY!

SAUTEED MUSHROOMS IN A HOT CRUSTY PITA



Sauteed Mushrooms in a Hot Crusty Pita image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

3 ounces butter
2 portobello mushrooms or 1/2 pound button mushrooms, sliced
1/2 cup heavy cream
4 slices bacon, cooked and crumbled
Salt and pepper
Packaged pita bread

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
  • To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

AVOCADO MELT



Avocado Melt image

Make and share this Avocado Melt recipe from Food.com.

Provided by Lavender Lynn

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices brioche bread, sliced
4 tablespoons apricot chutney
8 slices baby swiss cheese
12 slices red peppers, jarred roasted
4 teaspoons blue cheese, crumbled
8 slices monterey jack cheese
4 tablespoons unsalted butter
2 avocados, sliced

Steps:

  • Heat your skillet or flat top to medium heat. For each sandwich: On your first slice of bread spread 1 tablespoon of apricot chutney. Top with 2 slices of Tillamook Baby Swiss Cheese. On your second slice of bread, place the roasted red peppers and 1 teaspoon crumbled blue cheese. Top with 2 slices of Tillamook Monterey Jack Cheese. Place the 1 tablespoon of butter in the skillet and swirl to melt. Place both pieces of bread in skillet and cook until cheese begins to melt. Check bread often to ensure even browning - brioche browns quickly! When cheese is melty, place avocado slices atop one side and assemble sandwich. Cut down the middle and enjoy! Repeat for each consecutive sandwich.

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