RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 9917
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| Recipe Name: |
The Mushroom Melt - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.80
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10 to 15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2 to 3 minutes.
Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2 to 4 minutes per side. |
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| Nutrition per Serving: |
| Calories: |
425 |
Total Carbs: |
34.5 |
Net Carbs: |
29.6 |
| Cholesterol: |
-1.0 |
Fat: |
25.0 |
Protein: |
12.12 |
| Fiber: |
4.90 |
Sodium: |
380.25 |
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