Simple Garlic Butter Mushroom & Provolone Melts | pinchofyum.com

Simple Garlic Butter Mushroom & Provolone Melts

13 reviews / 4.9 average

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

Mushrooms in a skillet.

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.

Garlic Butter Mushroom and Provolone Melts.

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.

Garlic Butter Mushroom and Provolone Melts.

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.

Garlic Butter Mushroom and Provolone Melts on paper.
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Simple Garlic Butter Mushroom & Provolone Melts


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • 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

Scale
  • 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

  1. Wipe the mushrooms with a damp paper towel to remove dirt. Thinly slice the mushrooms.
  2. 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.
  3. 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.

  • Category: Lunch
  • Cuisine: American

Keywords: mushroom and provolone melt, provolone melt, mushroom and cheese sandwich

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Recipe rating

74 Comments

  1. Pinch of Yum Logo
    judy

    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?

  2. Pinch of Yum Logo

    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!

  3. Pinch of Yum Logo

    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!






  4. Pinch of Yum Logo

    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??






  5. Pinch of Yum Logo

    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.

  6. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      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.

  7. Pinch of Yum Logo
    heather

    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.

  8. Pinch of Yum Logo
    Layla @ Brunch Time Baker

    Mushrooms are amazing when cooked right! I do have to try this recipe now that I read your post!!






  9. Pinch of Yum Logo

    Hooray for mushrooms! This is exactly the kind of thing I eat for lunch allll the time. Looks so savory and gooey and delicious!