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Open-Faced Mushroom Melts with Mixed Greens

Active Time: 40 minutes / Cook Time: 25-30 minutes / Total Time: 45-50 minutes, plus 1-3 hours of marinating

Makes 2 servings

Open Faced Mushroom Melts.JPG


  • For the mushrooms:
    • ¼ cup plus 1 tablespoon balsamic vinegar
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon dried rosemary
    • ¼ teaspoon sea salt
    • 2 garlic cloves, minced
    • 2 large Portobello mushroom caps, stems removed and discarded
  • For the assembly:
    • ½ tablespoon coconut oil
    • 1 medium yellow onion, sliced into half moons
    • 2 pinches sea salt
    • 1 clove garlic, diced
    • 2 handfuls spinach, roughly chopped
    • 4 slices almond flour bread*
    • 1 medium tomato, cored and sliced into 8 rounds
    • pinch fine sea salt
    • ¼ cup shaved parmesan
    • ¼ cup shredded sharp cheddar cheese
    • freshly ground black pepper, to taste
  • For the salad:
    • 4 cups mixed greens
    • 1 cup sliced cucumber
    • 3 tablespoons Tahini Caesar dressing (if you did not make this on the Prep day, see the Other tab for the recipe)


  1. (Prep 1-3 hours ahead of time) In a large sealable plastic bag combine the vinegar, herbs, salt, and garlic. Slosh the mixture around a bit to incorporate. Place both mushroom caps in the bag, seal the bag, and roll the marinade around so that it coats the mushrooms both front and back. Place in the fridge for 1-3 hours (the longer the better). If you remember, take the bag out from time to time and mix around the contents, ensuring that the marinade covers the mushrooms.
  2. Preheat the oven to 400 degrees F. Place mushroom caps top side down on a rimmed baking sheet lined with parchment paper. Bake on the bottom or middle rack for 15 minutes (mushrooms will be baked again so they do not need to be fully cooked at this point). Remove from oven and allow to cool slightly.
  3. Place almond flour bread slices on a baking sheet lined with parchment paper in a single layer and toast 3-4 minutes per side on the top rack, or until the cut surfaces of the bread feel dry and toasted; they may not take on any color. Remove from the oven, leave bread on the baking sheet and leave oven on.
  4. While mushrooms bake and the bread toasts, caramelize the onions by heating a skillet over medium-high heat. Melt coconut oil, and once hot, add onions and 2 pinches sea salt. Sauté until soft and translucent, 3-5 minutes. Reduce heat to low, cover, and let cook until caramelized, about 20 minutes. Stir occasionally and add 1 teaspoon of water at a time if the pan become too dry.
  5. Once onions are just about done (add a teaspoon of water if needed), add in 1 clove chopped garlic and spinach and mix to incorporate. Sauté until spinach is wilted, 1-2 minutes. Remove from heat.
  6. Slice mushroom caps into ¼” thick strips.
  7. Assemble the melts by placing two tomato slices on each slice of toast (arrange the toast so that you have two portions, each consisting of two pieces of bread that are touching side by side). Sprinkle evenly with a pinch of salt. Top each portion with equal parts mushroom slices, carmelized onions and spinach, shaved parmesan, and shredded cheddar.
  8. Bake at 400 until heated through and cheese is melted, 10 minutes.
  9. Place salad greens, cucumber, and dressing in a mixing bowl. Gently toss together until greens are evenly coated with dressing.
  10. Using a spatula, carefully transfer melts to each of two serving plates. Divide salad between two plates. Sprinkle with freshly ground pepper to taste.

*If you did not make bread on Prep Day you can find the recipe in the Other section. Melts can also be made without bread: simply leave mushroom caps whole and layer toppings on the caps instead of the bread.