Mozzarella Mushroom Melt Recipes

MOZZARELLA-MUSHROOM MELT

Steps:

• Cover 1 bun half with 1 cheese slice and mushrooms; top with remaining cheese slice and bun half.
• Brush outside of sandwich with dressing.
• Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

MOZZARELLA MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
• Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

MOZZARELLA-MUSHROOM MELTS

Steps:

• Preheat grill to medium heat. Place mushrooms, cap-sides up, on grate of grill. Brush with about half of the dressing; grill 6 min.
• Turn mushrooms over. Add tomatoes to the grill. Cook 3 to 5 min. or until mushrooms are tender and tomatoes are heated through, turning tomatoes after 3 min.
• Spread cut sides of rolls with pesto. Fill evenly with mushrooms, tomatoes and 2% Milk Singles.

MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)

Steps:

• The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
• Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.

TOMATO BASIL MOZZARELLA MELT

Steps:

• Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
• Decrease oven temperature to 375 degrees F.
• Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

ROASTED PORTABELLA AND MOZZARELLA MELT

Steps:

• Preheat oven to 350*.
• Rub mushrooms with olive oil and vinegar.
• Season with salt and pepper.
• Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
• Thinly slice mushrooms once cooled.
• Do not turn off oven.
• Spread pesto on all 8 pieces of bread.
• Divide mozzarella on 4 pieces of bread.
• Put tomato slices on top of cheese.
• Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
• Heat a medium nonstick skillet over medium heat.
• Melt margarine.
• Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
• Turn over and brown the other side.
• Each side should take 2-3 minutes to brown.
• Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
• Enjoy!

MOZZARELLA MUSHROOMS WITH GARLIC TOAST

Steps:

• Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.

AWESOME AVOCADO AND MUSHROOM MELT

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!