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I prepared this sandwich this week and it was delicious. The mushrooms and provolone combination is great. Thanks for the recipe!
Hiya team.
Team MUSHROOM. You’re on that team, right? If you’re not, let me attempt to hypnotize you in three
two
one
zero
You’re hearing them sizzle. You’re smelling the butter and the garlic. You’re feeling the steam from the white wine going nutso as it’s being poured into the skillet. You’re popping mushrooms in your mouth. They’re golden brown and full of buttery garlic flavor. You like them. You like them. They taste so good and YOU LIKE THEM.
I’m pretty good at hypnosis, I know.
I joined Team Mushroom probably, like, a year ago? I don’t remember specifically when it was, but I do remember that, for better or worse, my initiation to the Team had a lot to do with butter, bread, and cheese and a medium amount to do with mushrooms. I mean, it should be illegal NOT to like a food that is sauteed in butter and garlic, and then a little white wine, and then piled high on toasted bread and snuggled up under a blanket of melted Provolone.
Ha-la-la-la-laaaa. I feel good.
I know it’s Monday but if I can just back up a wee bit, I want to remember the weekend. The blissful, sweet weekend. Aren’t weekends nice?
I made lots of good food, but not too much. Because I’m trying to rest and all that.
So instead of cooking myself into a frenzy over the two and half precious weekend days, I read Food and Wine magazine and pretended to be fancy. We had dinner with friends and I ate mass quantities of Eggplant Parmesan. January spring came to Minnesota in the form of 30 degrees and sunshine so we joined the whole state in enjoying the beautiful day outdoors. And then our favorite food from our favorite Indian restaurant somehow made it into our house, onto a plate, and straight on over to my couch-sitting, sweatshirt-wearing, Office-watching self. I like when that happens.
And then it was time for lunch again, just like that.
Food dominates my weekend.
But with melty cheese like that, how could it not?
I hereby surrender to golden bread with wine and garlic butter soaked mushrooms and a halo of cheese on these provolone melts. Full and complete surrender, because it’s the first day of the week that starts with the M and I’m having a hard time thinking straight. If I may go so far as to say? These melts are just MADE for Mondays. They’re even #meatless. Go us.
*happy dancing*
You like mushrooms.
Simple Garlic Butter Mushroom & Provolone Melts
- Total Time: 35 minutes
- Yield: 2 1x
Description
These Garlic Butter Mushroom and Provolone Melts are quick and simple to make. Full of flavor and total comfort food.
Ingredients
- 2 tablespoons butter
- 8 ounces fresh baby bella mushrooms
- 2 teaspoons minced garlic
- 3 tablespoons white wine
- 2 tablespoons minced parsley
- 2 slices Provolone cheese
- 4 slices wheat bread
Instructions
- Wipe the mushrooms with a damp paper towel to remove dirt. Thinly slice the mushrooms.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and garlic; saute until lightly browned. Turn the heat up to high, add the wine, and stir until the wine has cooked down and there is hardly any liquid left in the pan. Remove from heat and stir in the parsley.
- Heat a griddle or large skillet to medium high heat. Spread the remaining 1 tablespoon butter over the exterior of the 4 slices of bread (melting it first helps it go farther). Place the bread on the griddle, buttered side down, and top with mushrooms and one slice of Provolone. Top with a second slice of bread, buttered side facing up. Grill until golden brown, flip, and repeat. The cheese should be melty and gooey and bread will be crispy on the outside.
Notes
For open faced sandwiches, I’d suggest grilling the bread first on the griddle like directed, but then adding the cheese finishing the whole thing in a hot oven for a more even, gooey, picturesque melted cheese topping.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Lunch
- Cuisine: American
Keywords: mushroom and provolone melt, provolone melt, mushroom and cheese sandwich
Hello.
What instead of wine? No parsley thank you or any other type of herb. What can I use instead of the Provone? None here!
Do you ever read words wrong?
My senility/altzheimer’s getting worse!
I read thinly slice as sinly thice!
My dad used to do that but on purpose. We’d gone to to the Sea of Galilee. We took a ‘boater moat’ to a fish restaurant the other side. We always tried not to laugh. That made him worse.
My son, Mark who will be 43 this month! My children are middle aged! Used to suck his fingers. Now understand this. My dad never cursed. So…He said to his grandson ‘you little ‘singer ……’.
I just watched him.
Did that bore you?
Using balsamic vinegar.
I defs just joined team mushroom last year too! Now, I can’t get enough of that delicious little fungus!
Although, that just made it sound totally anti-delicious.
But with all that melty cheese and bread? AND WINE? It’s like fancy food between bread.
These are the most perfect looking sandwiches that my eyes ever did peep Lindsay!
So happy that you had a great weekend and did some resting! You deserve it!
You’re too cute. Thanks Taylor!
I could totally eat this for every meal!
team mushroom, is going to buy mushrooms today! I may make this for dinner, with steak slices underneath! YUM
Perfect!
Ahhhh, these photos remind of my dad making sauteed mushrooms and onions when I was a kid. The whole house smelled incredible. I still LOVE mushrooms, and you’ve inspired me to go mushroom for dinner tonight. Thanks! Beautiful mushrooms!
Team Mushroom ALL THE WAY! I joined the team a few years ago and have been head-over-heels since. Simple, d-lish sammies are our Monday (and maybe 3 other weekdays) routine. With all of this garlic butter goodness happening, who could resisit??
I’m definitely on team mushroom! Always have been and always will be. This looks incredible.
I love mushrooms!! And provolone and garlic butter. This sandwich looks right up my alley! Thanks Lindsay for posting:)
You can never go wrong with mushrooms cooked in some garlic and butter.
hallelujah to the mushroom… we love us some roasted onions too… geezzzz…
I’ve always been on team mushroom. Those little fungis are so tasty and under appreciated, I think. Especially on a grilled cheese <— My fav!
My husband used to hate mushrooms, but with the help of lots of garlic, he has learned to love them! I’m going to have to try these, but maybe add some pepperoni for him because although he may love mushrooms, I don’t think I’ll ever get him on Team Meatless.
I’ve always been TEAM MUSHROOM! Still working to get my husband up on this boat!
Dinner plans just changed.
🙂
I unfortunately have yet to be converted to team mushroom. But you’re this close to doing it for me. That photo of the sautéing mushrooms is delectably gorgeous. And can’t you really go wrong with butter, garlic, and provolone with a few (ok a lot) of mushrooms sprinkled in there? Don’t think so! Yum!
Have never eaten meatless sandwiches until I recently found a love for Avo Toast… maybe have to try this one next =)
Yes – I did an open faced avo sandwich this summer with sauteed mushrooms and tomatoes and it was my faaavorite. Avocado on sandwiches is pretty much THE BEST.
This looks so very yummy. I need to make this asap! 🙂
Team mushroom is the best.. I’m pretty sure I’ve been on it a long time and am now the captain! haha…. I love them all ways, especially with white wine, and parmesan cheese. I could eat a mushroom, parmesan cheese, pine nut pizza topped with a fresh arugula salad just about every day.
Ay ay Cap’n.
I’m so not team mushroom, but this sandwich might make me change my mind! Cover anything in enough cheese and I’m in.
Get on the team.
I could DEVOUR one of these right now!
Mushroom anything is gone within seconds at our house. I’m pretty sure with the cheese on this sandwich my husband wouldn’t even know it was meat free!
Mushrooms are amazing when cooked right! I do have to try this recipe now that I read your post!!
Hooray for mushrooms! This is exactly the kind of thing I eat for lunch allll the time. Looks so savory and gooey and delicious!
I love mushrooms and adore a good mushroom melt. I just wish others in my home enjoyed mushrooms as much as I do!
Love how simple and tasty this is for lunch, dinner, or for someone who loves mushrooms anytime (me!), breakfast too! Thank you for the great idea.