Mushroom & Ricotta Sandwiches

Name: Mushroom & Ricotta Sandwiches
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) olive oil, divided; 6 slices Italian-style bread, toasted; 8 oz. (250 g) cremini mushrooms, sliced; ½ medium red onion, coarsely chopped; ½ tsp (2 mL) salt, divided; ¾ cup (175 mL) part-skim ricotta cheese; 2 tbsp (30 mL) chopped chives, plus more for topping; 1 garlic clove, pressed; 1 oz. (30 g) Asiago cheese, shaved; Truffle Finishing Oil

Prep 10 min

Cook 15 min

Ready in 25 min

Asiago cheese? Grilled mushrooms and onions? Italian bread? We’re in love. This beautiful, open-faced sandwich tastes as great as it looks.

Ingredients

2 tbsp (30 mL) olive oil, divided
6 slices Italian-style bread, toasted
8 oz. (250 g) cremini mushrooms, sliced
½ medium red onion, coarsely chopped
½ tsp (2 mL) salt, divided
¾ cup (175 mL) part-skim ricotta cheese
2 tbsp (30 mL) chopped chives, plus more for topping
1 garlic clove, pressed
1 oz. (30 g) Asiago cheese, shaved
Truffle Finishing Oil

Directions

Heat 1 tbsp (15 mL) oil in the 10" (25-cm) Stainless Steel Skillet for 3 minutes. Add the mushrooms and onion; cook for 5-7 minutes or until the mushrooms are browned and the liquid has absorbed.
Use 1 tbsp (15 mL) of oil to brush all sides of the bread slices. When preheated, cook in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.
Set the Deluxe Air Fryer & Oven to CONV BAKE for 8 minutes. Place the toasted bread on an Air Fryer Rack. Spread the ricotta on the toasted bread. Then top with the vegetables.
Top with the Asiago cheese and bake in the air fryer & oven. Top with Truffle Finishing Oil and additional chives, before serving, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 230, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugars), Protein 10 g