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Mushroom Patty Melt
Make this Mushroom Patty Melt recipe with roasted portobellos, gooey Swiss cheese, and golden rye bread. A meatless classic full of comfort and flavor!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400°F. Gather and prepare all ingredients.
2
Caramelize the onions
3
In a medium skillet over medium heat, warm ¼ cup vegetable oil. Add the sliced onions and cook, stirring occasionally, for about ⏱️ 45 minutes until caramelized and golden. Remove and set aside, then wipe out the pan for the sandwiches.
4
Clean the mushrooms
5
While the onions are cooking, remove the stems and gills from the mushrooms and place them, cap side down, on a parchment-lined sheet tray.
6
Marinate the mushrooms
7
In a small bowl, whisk together the garlic, balsamic vinegar, remaining ¼ cup vegetable oil, soy sauce, and thyme. Carefully pour on the mushroom caps. It's ok if it overflows. Roast the mushrooms in the oven for ⏱️ 20 minutes, then set aside. Once cooled, slice the mushrooms.
8
Assemble
9
To assemble the patty melts, lay out the rye bread and spread mayo evenly over all 8 slices. Top each with Swiss cheese and caramelized onions. Add the sliced portobello mushrooms to 4 slices of bread and sprinkle with salt, then close with the remaining 4 slices to form sandwiches.
rye bread ($1.37)8 slicesSwiss cheese ($1.31**)8 sliceslarge portobello mushrooms ($5.36)4
10
Cook
11
To cook the patty melts, melt 1 Tbsp butter in the skillet over medium heat. Place two sandwiches in the skillet. Toast for 3–⏱️ 4 minutes, then add another Tbsp of butter, carefully flip, and cook for 3-4 more minutes. Repeat with the remaining two sandwiches and butter. Serve and enjoy!
butter (divided, $0.50***)4 Tbsp
Nutrition Facts
calories
864 kcal
fat Content
66 g
serving Size
1 sandwich
fiber Content
7 g
sodium Content
1225 mg
protein Content
19 g
carbohydrate Content
52 g
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