MUSHROOM RICOTTA OPEN-FACED SANDWICH

Treat yourself to this hunger for commendable Mushroom Ricotta Open-Faced Sandwich! It's a heavenly and simple mushroom ricotta formula that mushroom sweethearts will go crazy for!

I will in general eat a similar thing for breakfast, pursue a comparable schedule each day, and wear an indistinguishable outfit again and again (despite the fact that there are a lot of different garments in my storage room).

One spot I generally love attempting new things is in the kitchen. Exploring different avenues regarding formulas is simply so fun. Mushrooms have dependably been a fave elements of mine, and I cherish thinking of inventive formulas that utilization them … like this astonishing open-confronted Mushroom Sandwich!

This delectable Mushroom Ricotta Open-Faced Sandwich is destined to be a fave of yours, as well, particularly on the off chance that you like mushrooms as much as I do … it's mushy, smooth, and pressed with scrumptious mushroom. Yum!

Ingredients :

• nonstick cooking spray
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 24 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 (15-oz.) container ricotta
• 2 tbsp chives, minced (divided)
• 4 slices rustic-style bread (sliced thick)
• 1 cup shredded Gruyere cheese
• salt
• pepper

Instructions :

1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion to pan and saute until browned, stirring frequently.
4. Stir mushrooms into pan and cook, stirring often, until mushrooms are almost completely browned.
5. Reduced heat to medium and allow pan to cool for a couple minutes.
6. Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
7. Remove mushrooms from heat, then season generously with salt and pepper. Set aside.
8. Combine ricotta with 1 tbsp. chives, then season to taste with salt and pepper.
9. Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
10. Top each bread slice with ricotta, then mushrooms.
11. Sprinkle each sandwich with Gruyere cheese.
12. Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on bottom.
13. Remove sandwiches from oven, then sprinkle with remaining 1 tbsp. chives.
14. Serve immediately. Enjoy!