Mushroom Ricotta Open-Faced Sandwich

• Vegetarian

• Produce

  • 2 tbsp Chives
  • 2 cloves Garlic
  • 24 oz Mushrooms
  • 1 Onion, large

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Cooking spray, Nonstick
  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Rustic-style bread, thick slices

• Dairy

  • 1 cup Gruyere cheese
  • 1 (15-oz. container Ricotta

Found on hellolittlehome.com

Ingredients

• 1 tbsp. extra virgin olive oil
• 1 large onion, diced
• 24 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 1 (15-oz.) container ricotta
• 2 tbsp. chives, minced (divided)
• Nonstick cooking spray
• 4 thick, rustic-style bread slices
• 1 cup shredded Gruyere cheese
• Salt
• Pepper

Directions

• Preheat oven to 425 degrees.
• Heat olive oil in a large skillet over medium-high heat.
• Add onion to pan and saute until browned, stirring frequently.
• Stir mushrooms into pan.
• Cook, stirring often, until mushrooms are almost completely browned.
• Reduced heat to medium and allow pan to cool for a couple minutes.
• Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute.
• Remove mushrooms from heat.
• Season generously with salt and pepper. Set aside.
• Combine ricotta with 1 tbsp. chives.
• Season ricotta mixture with salt and pepper to taste.
• Spray a baking sheet with nonstick cooking spray.
• Lightly brush one side of each bread slice with olive oil.
• Place bread, oil side down, on baking sheet.
• Top each bread slice with ricotta, then mushrooms.
• Sprinkle each sandwich with Gruyere cheese.
• Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on bottom.
• Remove sandwiches from oven, then sprinkle with remaining 1 tbsp. chives.
• Serve immediately. Enjoy!