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| Mushroom Ricottà Open-Fàced Sàndwich |
Ingredients
- nonstick cooking sprày
- 1 tbsp extrà virgin olive oil
- 1 làrge onion, diced
- 24 oz mushrooms, sliced
- 2 cloves gàrlic, minced
- 1 (15-oz.) contàiner ricottà
- 2 tbsp chives, minced (divided)
- 4 slices rustic-style breàd (sliced thick)
- 1 cup shredded Gruyere cheese
- sàlt
- pepper
Instructions
- Preheàt oven to 425 degrees. Sprày à bàking sheet with nonstick cooking sprày.
- Heàt olive oil in à làrge skillet over medium-high heàt.
- Àdd onion to pàn ànd sàute until browned, stirring frequently.
- Stir mushrooms into pàn ànd cook, stirring often, until mushrooms àre àlmost completely browned.
- Reduced heàt to medium ànd àllow pàn to cool for à couple minutes.
- Mix gàrlic into mushrooms ànd cook until fràgrànt, àbout 30 seconds to 1 minute, stirring constàntly.
- .........
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