Mushroom Melts

These garlic-y, cheesy Mushroom Melts are a hearty meatless meal, perfect for this early autumn.











24 oz. cremini mushrooms (or assortment of mushrooms)

4-6 garlic cloves, minced

4 Tbsp. unsalted butter, divided

2 Tbsp. extra virgin olive oil

1 tsp. dried thyme

2 tsp. Worcestershire sauce

1 Tbsp. balsamic vinegar

1/2 tsp. kosher salt

1/4 tsp. black pepper

3-4 whole wheat or sprouted grain hamburger buns

6-8 slices Havarti or Swiss cheese


  1. Prepare mushrooms - gently brush dirt off with a damp paper towel. Remove any tough stems. Slice mushrooms into 1/4‚ÄĚslices.
  2. In a heavy-bottomed skillet or pot, melt 2 Tbsp. Butter with the 2 Tbsp. Olive oil over medium heat. Add garlic, and saute until fragrant, about 30 seconds. Add mushrooms, and toss to coat in butter and oil. Gently saute for about 15 minutes, until mushrooms give off their liquid and it begins to reduce.
  3. After about 15 minutes, add dried thyme, Worcestershire, balsamic vinegar, salt, and pepper to mushrooms, and saute an additional 5 minutes or so, until most liquid is gone. Remove from heat and set aside while you prepare your buns.
  4. Spread remaining 2 Tbsp. Butter evenly over the inside of split hamburger buns. (This recipe makes 3 generous servings, or 4 moderate ones.) Arrange buns buttered side up on a baking sheet, and broil on high for a few minutes, until golden brown (watch your broiler carefully to avoid burning them!).
  5. Divide mushroom mixture evenly among toasted buns. Top each bun with one slice of cheese.
  6. Return baking sheet with buns, mushrooms, and cheese to broiler, and broil on high until cheese melts and becomes bubbly, and just begins to brown (again, watch carefully!).
  7. Serve with a side salad, roasted vegetables, or vegetable fries.