Mushroom Onion Melts
These easy vegetarian sandwiches are something even a meat lover will have no problem eating! Super flavorful, savory, and perfect for a chilly game day.
Mushroom Onion MeltsJump to Recipe
This post is sponsored by J.L. Hufford! I used their beautiful ICON 12-inch Griddle to make these Mushroom Onion Melts! For a limited time, use the code 20OFFICONMAC to get 20% off! Also, be sure to follow them on Instagram and Facebook for more great recipes!
Some guys get excited by cars or fancy TVs, but as you might expect, I get a similar level of excitement from really nice cookware. To be honest, I hadn’t heard of the ICON line of cookware until they reached out to me and sent me some of their carbon steel cookware. I couldn’t wait to try it out with these Mushroom Onion Melts!
This griddle is seriously swoon worthy though. It’s surprisingly light, but sturdy. It comes preseasoned, but they recommend seasoning it a second time before using (which I did). It cooks well on any cooktop and distributes heat really evenly. It can withstand heat up to 800 degrees F. Oh… and did I mention it’s beautiful?! I could just hang it on the wall and stare at it.
Or I could make these Mushroom Onion Melts, which is what I did. These guys are delicious sandwiches, cheesy and savory, and perfect for a game day or just a chilly fall afternoon. For a vegetarian sandwich, they are pretty hard to beat!
So, bookmark this recipe and bookmark the ICON Griddle (or on Amazon)! For a limited time you can get 20% off this beautiful griddle by using the code 20OFFICONMAC on either the J.L. Hufford website or Amazon!
Mushroom Onion Melts
- 1 tablespoon butter
- 8 ounces cremini mushrooms
- ½ white onion sliced
- 1 clove garlic sliced thin
- 1 teaspoon fresh thyme minced
- ¼ teaspoon red pepper flakes
- 3-4 ounces provolone cheese
- 2 soft rolls + butter
- Salt and pepper to taste
- Slice mushrooms and onions. Add butter to griddle over medium heat. Once melted add onions and cook for 2-3 minutes until they start to brown slightly. Then add mushrooms and season with salt and pepper. Let sit so mushrooms wilt and start to brown. Cook the mushrooms and onions for 6-7 minutes total until they are soft and browned in spots.
- Add garlic, thyme, and red pepper flakes to the mushroom mixture and stir to combine. Turn heat down to low on the griddle and divide the mushroom mixture into two even piles.
- Slice rolls in half and lightly butter them. Place rolls in the griddle, cut-side down. Add cheese to mushroom piles and let melt for a minute or two.
- Scoop the mushroom and onion mixture into the griddled roll and eat immediately or wrap in foil to keep it warm for a few minutes!
Did you make this?
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- Want another great grilled cheese option? Try these Sun-Dried Tomato Tapenade Sandwiches!
Mushroom Onion Melts
This griddle immediately jumped into my top three favorite kitchen pieces I have. I just love it. It’s beautiful, light, sturdy, and you can cook pretty much anything in it.
The prep for these melts is pretty straight forward. Slice up the onion and mushrooms. Done!
Start with a little butter in the griddle and then add the onions first. You want to get them caramelizing. Cook them for a few minutes by themselves.
Then add in the mushrooms and cook for another few minutes. Don’t worry about stirring them constantly. Let them develop some color. Then finally, add in the garlic and spices. Don’t add it too early or it will just burn.
Then I like to make two little piles of the fillings (one pile per melt) and you can go ahead and toast your buns in the griddle also!
Cheese goes on obviously.
Then just scoop the filling into each bun and your mushroom onion melts are done!
Obligatory cheesy action shot is necessary for these mushroom onion melts!
Leave a comment if you are now officially craving these!
3 Responses to “Mushroom Onion Melts” Leave a comment
I think they look awesome. Made my mouth water so early in the morning. Thanks, Nick. Really like yesterday’s recipe also.
Hunting season starts around here this weekend so hubs will be away at deer camp beginning Friday night. I always have something cheesy and meatless that first night alone. This fits the bill! Looks delicious, Nick!