Patty melt melt – bytes budget

I love everything that is mushroom! Obviously, I was delighted to create this riff on a classic cake, but with a twist. You will not find meat here, but rather a budgetary and satisfactory cast iron stacked with mushrooms and filled with all flavors. These sandwiches with the melting of mushroom pebbles always keep the essence of a classic cake, keeping the bread bread, caramelized onions and Swiss cheese. Mushrooms, however, are roasted with garlic, thyme, balsamic vinegar and soy sauce, which makes them irresistible. I can’t wait for you to try it and share my passion for Portobello!

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Easy mushroom pebble merger recipe

These meatless portello soil meat always offer all the rich and dinner style comfort that I have always loved in a traditional fusion. The rye bread becomes clear and golden in the pan, the Swiss cheese becomes sticky and the sweet caramelized onions are linked everything. Instead of a beef cake, I use Roasted Portobello Mushrooms, which absorb the marinade from Balsamic Somie to Garlic and bring a deep and tasty flavor to each bite. Patty melts is a must for American menus dinner for decades now, and this version keeps this old -fashioned charm while giving it a modern and vegetable turn.

Mushroom palette

Make this melting recipe for mushroom pebbles with roasted Portobellos, sticky Swiss cheese and golden rye bread. A classic without meat full of comfort and flavor!Step -by -step photos can be seen under the recipe card.

• ½ cup vegetable oil (divided, $ 0.33)
• 1 colossal onion (finely sliced (565g, approximately 3 cups) $ 0.93 *)
• 4 Large Portobello mushrooms ($ 5.36)
• 2 cloves (chopped, (1 tablespoon) $ 0.12)
• ¼ cup balsamic vinegar ($ 0.48)
• ⅛ cup I am sauce ($ 0.11)
• ½ teaspoon dried thyme ($ 0.22)
• 8 slices rye bread ($ 1.37)
• ⅓ cup mayonnaise ($ 0.30 **)
• 8 slices Swiss cheese ($ 1.31 **)
• ¼ teaspoon salt ($ 0.01)
• 4 Tablespoon butter (divided, $ 0.50 ***)

• Preheat the oven to 400 ° F. Gather and prepare all the ingredients.

• In an average pan over medium heat, hot ¼ cup of vegetable oil. Add the onions to slices and cook, stirring from time to time, for about 45 minutes until caramelized and gilded. Remove and reserve, then wipe the pan for the sandwiches.

• While the onions cook, remove the stems and branchies from the mushrooms and place them, cap down, on a sheet in parchment sheet.

• In a small bowl, whisk together garlic, balsamic vinegar, remaining ¼ cup vegetable oil, soy sauce and thyme. Pour carefully over the mushroom caps. It’s good if it overflows. Roast the mushrooms in the oven for 20 minutes, then set aside. Once cooled, cut the mushrooms.

• To assemble the bottom cake, arrange the rye bread and spread the Mayo evenly on the 8 slices. Garnish each with Swiss cheese and caramelized onions. Add the Portobello mushrooms to 4 slices of bread and sprinkle with salt, then close the 4 remaining slices to form sandwiches.

• To cook the bottom pancake, melt 1 tablespoon of butter in the pan over medium heat. Place two sandwiches in the pan. Toast for 3 to 4 minutes, then add another tablespoon of butter, go back carefully and cook 3-4 more minutes. Repeat with the two remaining sandwiches and butter. Serve and enjoy!

See how we calculate the recipe costs here.

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• Bowl

• Medium stove

• 10 × 15 ” Pastry plate

• Parchment paper

*Colossal onions are extra-light yellow onions. I was able to find a colossal onion at Kroger. You can also caramelize two smaller onions if you can’t find a huge one.
** You can do these mergers vegan by substituting Vegan mayo,, Swiss cheese or plant mozzarella, and using oil To grill the bread.
*** I like toast my mushroom melting with butterBut you can use oil or even spread the exterior of the sandwich with Extra Mai Before the fence.

Portion: 1sandwichCalories: 864kcalCarbohydrates: 52gProtein: 19gFat: 66gSodium: 1225MGFiber: 7g

Read our full nutritional warning here.

How to take pictures of fungus step by step

Gather all your ingredients and preheat your oven to 400 ° F.

Caramelize the onions: Reheat ¼ cup of vegetable oil in a medium -sized pan over medium heat. Add 1 colossal onion in slices (or two smaller onions totaling about 3 cups once settled) and cook for about 45 minutes. Stir the onions from time to time until they become caramelized and golden. Making caramelized onions is a work of love, but the results are worth it, so it is paying to be patient! See our guide on how to make caramelized onions for more advice and stuff.

Once done, remove the onions and put them aside. Wipe the pan for sandwiches.

Clean the mushrooms: While your onions are caramelized, use a spoon to remove the stems and branchies from 4 Portobello mushrooms. If they are fairly dirty, you can also wipe them with a damp paper towel. Place the mushroom ceiling cleaned down on a baking sheet lined with parchment.

Marinade: Whisk 2 cloves of chopped garlic, ¼ cup of balsamic vinegar, remaining ¼ cup of vegetable oil, ⅛ cup of soy sauce and ½ teaspoon of dried thyme in a small bowl.

Roast mushrooms: Now pour the marinade carefully into the prepared mushroom caps. It’s good if they overflow a little!

Roast the mushrooms in your preheated oven for 20 minutes. Put them aside to cool.

Slice mushrooms: Once they are fresh enough to handle, cut the mushrooms into bands.

Assemble the sandwiches: Arrange 8 slices of rye bread and spread the Mayo evenly on each slice, using ⅓ Total Mayo cup. Garnish the Swiss cheese slices (8 slices) and caramelized onions. Add the Portobello mushrooms to 4 slices of bread and sprinkle with ¼ teaspoon of salt, then garnish with 4 remaining slices to form sandwiches.

Cook: Melt 1 tablespoon of butter in your pan over medium heat. Place two sandwiches in the pan and toast for 3-4 minutes. Then, add another tablespoon of butter, turn the sandwiches carefully and toast for 3-4 minutes on the other side. Depending on the size of your pan and the number of sandwiches it can adapt, you may need to cook more than two lots.

Repeat the cooking process with the remaining sandwiches and butter. Serve and enjoy!

How to serve sandwiches to melt mushrooms

I almost always associate this plate melt with fries. He just hits this classic dinner style combo that I grew up while loving. The fries with air fries are perfectly crisp and much easier to make than the fried type. If I want something fresh balances, I will opt for our Mediterranean cabbage salad or a simple Greek salad. Of course, these easy -to -easy mushroom mergers are just as delicious or with your favorite tokens on the side!

Storage, meal preparation and reheating

These Mushroom Patty Mashroom Melts will keep in the refrigerator up to 5 days. You can enjoy it cold, but I like to warm them in a pan with a little additional butter to find the crisp bread.

If you plan in advance, you can prepare mushrooms and caramelized onions in advance, store them separately and assemble and grill the sandwiches when you are ready to eat. The cooked mushrooms, caramelized onions and unpaid rye bread also freeze well for 3-6 months. You just have to defrost everything in the refrigerator during the night before building and grilling your cast iron.