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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
I stumbled across this recipe while trying to find a vegetarian recipe to utilise my Italian provolone cheese before it went off. What a win it was!
Mushrooms, garlic, white wine and cheese on freshly toasted bread. I added shallots and a chopped jalapeno because my chilli bushes are bending over with so many chillis and it was devine. Perfect for an Autumn night in Queensland, Australia .
So glad you enjoyed it!
Iām confused… Recipe says it serves 4, and calls for 4 slices of bread and 2 slices of provolone in the ingredients list. In the instructions, it seems that youāre making 4 full sandwiches and using 8 slices of bread and 4 slices of provolone… I LOVE garlicky mushrooms, so I cooked up the 8 oz and used them all in just 2 sandwiches with one slice of cheese on each (it was delicious), but I think the recipe is a bit unclear as written.
I do love your recipes, though! And I am SOOOO on Team Mushroom!
Great catch Anik! We will update the recipe to indicate ingredient amounts for 4 sandwiches.
I simply love it itās so easy and tasty and my daughter enjoys it so much, thank you šš»š¤©āŗļø
This would be great for appetizers on small bread rounds.
Made these as a quick after-evening-classes dinner for my girlfriend and I. SO GOOD! I used garlic salt instead of minced garlic cause I can never mince it thin enough and used balsamic vinaigrette instead of white wine. Best mushroom melt recipe I’ve tried yet. Thank you!
I made these delicious ones today… and just loved them, though m not a Team Mushroom.
That’s great to hear! Thanks for the comment. š
How about using a whole large Portobello cap in stead of chopping the baby bella mushrooms?
Oh my gosh. This looks awesome. I’m thinking I’ve found dinner for my meat and potatoes guy… Egg, ham, these mushrooms on top of some good bread. A different take on breakfast for him š Hopefully it let’s me come back and rate this because I totally plan on making this tonight.
Sure! Sounds great!
I am a mushroom fanatic! These look amazing. I could maybe convince my fiancĆ©e to eat one and he’s not a mushroom fan. While On the subject of veggie sandwiches I wanted to shar my personal fave. I found a recipe in Bon appetite magazine a couple of years ago for an asparagus sandwich. Sounds weird but everyone I’ve yet to serve it to someone who didn’t LOVE it. Calls for grilled asparagus, homemade Russian dressing, green onions, feta cheese, and RAISINS…all on a French roll. Sounds weird but I Promise it won’t let you down. Don’t skip the raisins!
Your bread looks really yummmmy. What kind is it? Thanks!!!
I think I got it from the bakery at SuperTarget… some kind of really seedy, grainy wheat bread!
I prepared this sandwich this week and it was delicious. The mushrooms and provolone combination is great. Thanks for the recipe!
I’ve been really depending on mushrooms for #meatlessmonday…
My husband was the one who said one day “lets do that meatless monday thing” yet at the time he didn’t like mushrooms.
I’ve been able to get him to say he “tolerates” them now…
I wonder if this will make him go all the way to “like”
For the record, I LOVE mushrooms.
Is there a sub for white wine If not, which white wine??
I used a basic Pinot Grigio (I think it was the two buck chuck from Trader Joe’s) but you could also just use chicken stock. Not exactly the same but you don’t have to use wine. š
Awww man, I REALLY wish I weren’t allergic to mushrooms… Your hypnotizing was working so well! And those gorgeous photos too… Melty cheese… Toasted bread… Yum. Just yum. But I suppose if I can’t eat mushrooms, that means more for you! š
Oh.My.Goodness. This looks so so so good! I am Team Mushroom in a BIG way! Any type, King,Beech,Shitake,Morel,Oyster, you name it, Ima eat it-given an opportunity!
Thanks for your creativity, it is perfect simplicity!
I’ve been on team mushroom from waaay back, but it makes recipe planning a little tough given that my boyfriend is STILL a hold out. I bet if he spies (and smells) this incredible sandwich he’d be singing a different tune in no time!
Bjork tweeted to me from the other room asking me what I was making because it smelled so good. the smell alone is addicting!
I love mushrooms, so this sandwich looks amazing. Thanks for giving me some sandwich inspiration.
Holy moly this looks SO yum-o. If only I could get my boyfriend to eat mushrooms this would be the perfect dish for a quick dinner night.
I love these little chaps, but why have i never thought of this cheesy mushroom melt?!?!
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Simply BRILLIANT Lindsay!
I think bread, butter and cheese is a great way to get on Team Mushroom. One cannot go wrong with those paired with ANYTHING. Love these melts so much. They’re making so freakin’ hungry right now!
I must say there is not one recipe on here that I don’t want to try! I so look forward to your recipes, as the ones I’ve tried have always come out successfully. This one in particular, I’m dying to make. Once I’m done with my 30 days of Paleo diet, I’m going hard on this! Dying for some bread and cheese over here.
Thanks Jillian!
Yes for mushrooms! I cannot have them every day but that just makes them extra special when we do have a dish packed full. These sandwiches looks amazing! Bread, cheese, wine, mushrooms. Yep, it is a winner!
Butter, garlic and mushrooms, oh my! I’m off to see the grocer š
Heck yes I’m on team mushroom! And with provolone and garlic butter and white wine… If you’re not on team mushroom you’ve gotta just be crazy. These look fantastic Lindsay!
Mushrooms freak over here!! These look killer!
Saute mushrooms in garlic butter make this sandwich worth making for breakfast just because I am so excited! Forget cereal and oatmeal…
I was THIS CLOSE to adding a fried egg. Just saying.