Mushroom Sandwich Melts
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These cheesy bacon mushroom sandwich melts are a perfect party appetizer. The mushroom spread keeps well in the refrigerator if you need a make-ahead option or just want to enjoy it for lunch during the week.
P.S. You could easily omit the bacon and make this vegetarian. My cousin’s wife, Alla, came up with this original recipe for a party and they disappeared in minutes so she shared the recipe with me. You just can’t go wrong putting together mushrooms, cheese and bacon. All that melty savory goodness (see the next photo and you’ll be convinced). Thank you Alla for this yummy mushroom canapés recipe!
Look at all that mushroom melt goodness! The mushrooms are so “meaty” and satisfying!
Ingredients for Mushroom Sandwich Melts:
1 medium onion, diced
3 garlic cloves, pressed
2 Tbsp Butter
24 oz (1 1/2 lbs) white mushrooms, diced
8 oz Bacon, chopped into thin strips
2 Tbsp mayo
1/4 to 1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
2 1/2 cups (8oz) Mexican cheese blend, finely shredded*
1/4 cup fresh chopped parsley, plus more for garnish
2 soft French baguettes, sliced into 1/2″ thick toasts
*My cousin’s wife, Alla, also used a cheese blend from Trader Joe’s called Quattro Formaggio with great results – add that one to taste if using since it has a few of the saltier cheeses and you may omit the salt if you prefer. The mixture is fully cooked before it’s baked so taste away, just don’t get carried away and eat too much because it sure is delicious!!
How to Make Mushroom Sandwich Melts:
Prep: Preheat Oven to 350˚F and line a large baking sheet (half sheet) with parchment paper.
1. Heat a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion and saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 minute). Transfer to a mixing bowl.
2. In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
Time Saving Tip: This Vidalia chopper makes dicing mushrooms super quick and easy!!
3. Add bacon to the same skillet and sauté until browned (7 min) then transfer to paper towel lined plate to drain excess fat before transferring to the mixing bowl.
4. Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
5. Spoon generously, using the spoon to mound and shape it over the toasts. Bake at 350˚F for 15 minutes. Garnish with more fresh parsley if desired and serve warm.
I love these mushroom melts best when they are warm because I’m a sucker for melty cheese, but they do stay very tasty at room temperature for a couple of hours so it’s perfect for parties.
?Print Friendly Recipe for Mushroom Melts:
Mushroom Sandwich Melts
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, pressed
- 2 Tbsp unsalted butter
- 24 oz 1 1/2 lbs white mushrooms, diced
- 8 oz Bacon, chopped into thin strips
- 2 Tbsp mayo
- 1/4 to 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 1/2 cups 8oz Mexican cheese blend, finely shredded*
- 1/4 cup fresh chopped parsley, plus more for garnish
- 2 soft French baguettes, sliced into 1/2" thick toasts
Instructions
- Preheat Oven to 350˚F and line large baking sheet with parchment paper. Place a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion. Saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 min). Transfer to mixing bowl.
- In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
- Add bacon to the same skillet and sauté until browned (7 min). Transfer to paper towel lined plate to drain fat before adding to the mixing bowl.
- Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
- Spoon generously onto toasts, using spoon to mound and shape the mixture. Bake at 350˚F for 15 min. Garnish with more fresh parsley if desired and serve warm.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you all love this new and really delicious party appetizer idea!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
First of all I LOVE ALL your recipes, my question to you for this particular one is:
How long in advanced can you make the mushroom mixture? Can it be made a day or two in advance or should it be same day?
Hi Liz! The mushroom spread keeps well in the refrigerator if you need a make-ahead option or just want to enjoy it for lunch during the week. We’ve kept it for a few days.
Can you toast bread first to give it some crunch or does it crisp up after baking
Hi Sheri. They do get a little crisp in the oven but if you’d like extra crisp, you could toast them.
I have cooked them 3 times for different family gatherings and they always fly-off the table! Everybody loved them! Even kids who do not eat mushrooms 🙂
That’s just awesome! Thank you for sharing your excellent review, Nina! This sounds like a family favorite!
Hi Natasha! I am going to make some of you appetizers for my husband’s bday on Saturday. I’m wondering if I could this ahead?
P.S I have been using some of your recipes and they are all amazing!
Hi Pearl, tat should work! The mushroom spread keeps well in the refrigerator if you need a make-ahead option. We keep our leftovers in the fridge and enjoyed it for lunch during the week.
This sounds soooooo good! Can’t wait to try it. Is it possible to freeze this mixture for future?
Hi Denise, I’m so glad you liked this recipe! I have not tested freezing this to advise. I worry the bread will be soggy.
could i use other types of mushrooms?
Hi Elena, you sure can. Sandwiches are very versatile.
I am making these tomorrow for lunch. But slicing my baguettes lengthwise and grilling them. It reminds me of Zapiekanka we ate on the streets of Warsaw. They were delicious
I love all your recipes! You’re my favorite food blogger.
Thank you so much for sharing that with me, Julia!! I’m so glad you’re enjoying our recipes.
So tasty we made these last night and they disappeared quickly. We did substitute bacon with turkey bacon
I’m so glad you enjoyed it, Nina! Thank you for the wonderful review!
I made these mushrooms sandwich they are yummy and delicious
I’m so glad you enjoyed that, Maria!
My favorite sandwiches!
Thank for the recipe!
You’re so welcome! I’m so happy you enjoyed it.
Absolutely Amazing!! I made this lovely recipe for the staff at my work all 100 of them and they thought it was amazing! the only difference was I added garlic butter to the bread and added shallots to the mix… Thank you
I’m so happy to hear that! Thank you for sharing your great review!
Another great recipe, thank you Natasha.
You’re welcome! I’m so happy you enjoyed it Masha!
OMG !!! I made the mushroom sandwiches and the arugula beets salad for dinner tonight…… DELICIOUS!!! Thank you Natasha!!!
You’re so welcome! I’m so happy you enjoyed that!
This looks super delicious! Can you let us know how can we make this recipe ahead of time ? Can I prepare the filling two days in advance and apply it on the bread when I want to bake it 2-3 days later?
Hi Zeina, That should work! The mushroom spread keeps well in the refrigerator if you need a make-ahead option. We keep our leftovers in the fridge and enjoyed it for lunch during the week.
What types of cheese will work with the recipe
Hi Fizza, I used a Mexican cheese blend, but I think mozzarella would work fine as well.
Hey I would like to make these for a party this Saturday, do you think I can make the filling on Friday? And just assemble and bake on Saturday?
Hi Natalya! The mushroom spread keeps well in the refrigerator if you need a make-ahead option. We keep our leftovers in the fridge and enjoyed it for lunch during the week.
Amazing! I did leave the bacon out and still loved these things!
I’m so happy you enjoyed that. Thank you for sharing that with us, Alena!
These look fantastic, plan to make it on my recipe to make list. Question, it says it yields 36 sandwiches but that’s so much for just 2 of us plus our guests equaling 4. I’m thinking how would the ingredients measurements change if I wanted just say about 24? Perhaps do 3/4 of each measurement not the original full recipe call.
Hi Snizhana, you should be able to make 2/3 of the recipe for 24 sandwiches. I hope you love it!
I made these for my son’s bday this past weekend. It was a HUGE hit… gone within few minutes! Delicious!
I’m glad to hear how much everyone loves the recipe! Thanks for sharing your great review!
Am I suppose to toast the bread before putting the mixture on, or just slice it? I just want to make sure I’m doing it right. Thanks.
Hi Joanne, since they are toasted with the mushroom mixture on top, there is no need to pre-toast the bread 🙂
Thanks so much. Can’t wait to make them.
You’re welcome Joanne! I hope you love them!
These look so good, but I have a challenge, I would like to make for my sister who does not eat meat. Would excluding the bacon make the flavor suffer overall? Any suggestion for a substitute?
Hi, it would still work well and taste great even without the bacon 🙂
Costco carries turkey bacon.
Being single, I struggle to get motivated to cook. I especially hate to chop vegetables! Now that I have the Vidalia Chopper, I find I’m actually cooking far more often. It is a wonderful cooking tool.
Thanks for sharing Sandy! Things are so much easier when working with great tools! 🙂
I make these exactly same way but also like to add rotisserie chicken for extra boost of flavor. Family favorites! 👌🏻
That sounds delicious! Thanks for sharing your excellent suggestion with other readers Tina!
can you make the mixture overnight and bake the next day
Hi Marina, yes that would work great 🙂
They look soo good! Always looking for new recepies from you. What I can substitute for bacon ( we’re not eating pork)? Thank you
Svetlana, just omit the bacon and the recipe should still work 😀
These look so delicious! I need an excuse to make them now. 🙂
They are divine! Let me know what you think Katherine!
These were absolutely delicious! I loved the combination of mushrooms & bacon. Thank you for another great recipe.
My pleasure! I’m glad you love the recipe!
Thank you for sharing your recipes! These mushroom sandwiches melts look delicious. I hope they turn out good! 🙂
They are so good! Please let me know whay you think of the recipe Olga! 🙂
I just made this tonight and they are fantastic!!!!! Crazy good!
Awesome! I’m glad to hear that!! 😀
Made these to accompany my sorrel soup last night and they were FANTASTIC – thank you! Even had some leftovers for breakfast. 🙂 Your recipes rock!
You’re welcome Diana! I’m glad to hear that! Thanks for sharing 😀
Thank you for posting another great recipe)
Off topic question🙄
Can you please post a recipe for zefir?
If possible, a video recipe…)
I hope zefir is a dessert that you enjoy😉
Thanks!
You are welcome Viktoria and thank you for the idea. I’m adding that suggestion to my list right now 😬
Oooh these look scrumptious!! Well done!
They are SOOO GOOD! Please let me know what you think of the recipe Sara! 😀
This looks like a fun one to try. Trader Joe’s has some many great cheeses. I haven’t tried that one. I’ll have to check it out.
Please let me know what you think of the recipe Laura! 🙂
I think you should publish a book with your recipes in it because me and my sister always have to print the recipes so we have alot of papers. And you could get about 20 per book.
Thank you Elena! Your request is a major compliment! It’s on my life’s to-do list, but it probably won’t happen until my little one is a little older 🙂
Yea I would love to have your book! Love all your recipes 👍👍
Thank you! 😀
I second that!