Introduction

This Mushroom Ricotta Open-Faced Sandwich is a savory delight perfect for a light lunch or cozy dinner. Featuring sautéed mushrooms and creamy ricotta on rustic bread, it’s topped with melted Gruyere for a rich, comforting bite.

Two slices of brown toasted bread are placed on a white plate. Each slice is topped with a smooth white creamy layer, followed by dark, cooked mushroom caps. On top of the mushrooms, there is a rough crumbly mixture with green leafy pieces scattered around. The plate sits on a white marbled surface with some crumbs around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Nonstick cooking spray
1 tablespoon extra virgin olive oil
1 large onion, diced
24 ounces mushrooms, sliced
2 cloves garlic, minced
1 (15-ounce) container ricotta
2 tablespoons minced chives (divided)
4 slices rustic-style bread, sliced thick
1 cup shredded Gruyere cheese
Kosher salt
Pepper

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit and spray a baking sheet with nonstick cooking spray.
Step 2: Heat the olive oil in a large skillet over medium-high heat.
Step 3: Add the diced onion to the pan and sauté until browned, stirring frequently to prevent burning.
Step 4: Stir in the sliced mushrooms and cook, stirring often, until they are almost completely browned.
Step 5: Reduce the heat to medium and let the pan cool for a couple of minutes.
Step 6: Mix the minced garlic into the mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
Step 7: Remove the mushroom mixture from heat, season generously with salt and pepper, then set aside.
Step 8: In a bowl, combine the ricotta with 1 tablespoon of minced chives and season to taste with salt and pepper.
Step 9: Lightly brush one side of each bread slice with olive oil and place them oil-side down on the prepared baking sheet.
Step 10: Spread the ricotta mixture evenly over each bread slice, then top with the mushroom mixture and sprinkle with shredded Gruyere cheese.
Step 11: Bake the sandwiches for about 15 minutes, or until the toppings are hot and the bread is nicely browned on the bottom.
Step 12: Remove the sandwiches from the oven and sprinkle with the remaining 1 tablespoon of chives.
Step 13: Serve immediately and enjoy your delicious open-faced sandwich.

Tips & Variations

Use a mix of wild mushrooms for a deeper, earthier flavor.
Swap Gruyere with mozzarella or fontina for a milder cheese option.
Toast the bread lightly before topping to prevent sogginess.
Add a drizzle of balsamic glaze on top for a touch of sweetness and acidity.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to keep the bread crisp and toppings warm. Avoid microwaving if possible, as it can make the bread soggy.

How to Serve

Four slices of toasted brown bread placed on a metal tray with a white marbled texture background. Each slice has three layers: a base layer of thick, creamy white spread, a middle layer of cooked dark brown mushroom slices with a slightly glossy texture, and a top layer of golden-brown crumbly topping mixed with small green herb pieces scattered on and around the slices. The toast edges are crisp and the crumb topping looks crunchy, with some crumbs scattered around the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, cheeses like mozzarella, fontina, or even cheddar can be used depending on your taste preferences. Gruyere adds a nice nuttiness and melts well, but feel free to experiment.

Is this recipe suitable for a vegetarian diet?

Absolutely! This sandwich uses no meat products and is perfect for vegetarians. Just be sure your cheese is made without animal rennet if you follow strict vegetarian guidelines.

Mushroom Ricotta Open-Faced Sandwich Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

This Mushroom Ricotta Open-Faced Sandwich is a delightful and savory dish featuring sautéed mushrooms and caramelized onions paired with creamy ricotta, fresh chives, and melted Gruyere cheese on rustic bread. Perfect for a comforting lunch or light dinner, it offers a harmonious blend of textures and flavors baked to perfection.

Author: Kai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Aromatics

1 large onion, diced
24 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons minced chives (divided)

Dairy

1 (15-ounce) container ricotta cheese
1 cup shredded Gruyere cheese

Pantry Items

1 tablespoon extra virgin olive oil
Olive oil for brushing bread
Nonstick cooking spray
Kosher salt, to taste
Freshly ground black pepper, to taste

Bakery

4 slices rustic-style bread, sliced thick

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and spray a baking sheet with nonstick cooking spray to prevent sticking.
Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté, stirring frequently, until the onions are browned and caramelized, enhancing their sweetness.
Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions. Cook, stirring often, until the mushrooms are mostly browned and their moisture has evaporated to develop rich flavor.
Cool Down and Add Garlic: Reduce the heat to medium and let the pan cool slightly for a couple of minutes to avoid burning the garlic.
Add Garlic and Season: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, stirring constantly. Remove the mushroom mixture from heat and season generously with kosher salt and freshly ground black pepper. Set aside.
Prepare Ricotta Mixture: In a bowl, combine the ricotta cheese with 1 tablespoon of minced chives. Season with salt and pepper to taste and mix well.
Prepare Bread: Lightly brush one side of each bread slice with olive oil. Place the slices oil side down on the prepared baking sheet to create a crispy base.
Assemble Sandwiches: Spread a generous layer of the ricotta mixture over each slice of bread, then top evenly with the sautéed mushroom and onion mixture. Sprinkle each sandwich with shredded Gruyere cheese for a creamy, melty finish.
Bake: Bake the sandwiches in the preheated oven for about 15 minutes, or until the toppings are hot and bubbly and the bottom of the bread is browned and crisp.
Garnish and Serve: Remove the sandwiches from the oven and sprinkle with the remaining 1 tablespoon of minced chives for a fresh pop of color and flavor. Serve immediately and enjoy your warm, flavorful open-faced sandwiches!

Notes

You can use cremini, white button, or portobello mushrooms based on your preference; mixing varieties adds depth of flavor.
For extra richness, consider adding a drizzle of truffle oil before serving.
Your bread choice affects texture—rustic sourdough or country-style bread works best for crispness and heartiness.
These sandwiches are best enjoyed fresh but can be reheated briefly in the oven to restore crispness.
Feel free to customize with additional herbs like thyme or rosemary for added aroma.

Keywords: Mushroom ricotta sandwich, open-faced sandwich, vegetarian lunch, baked sandwich, Gruyere cheese sandwich, caramelized onion sandwich