August 4, 2021

Mushroom Melts

If you love mushrooms, you need to try these garlic-y, cheesy, mushroom melts. These Mushroom Melts are a hearty, but meatless meal, perfect for this early autumn season. I have several mushroom-lovers in my family, including me, and these get devoured every time I make them.

You can make them with any variety of mushrooms available in the store, like I’ve written in the recipe, but here in the Pacific Northwest there are lots of wild mushrooms available at this time of year, too. Check out your local farmer’s market to see what they’ve got! (Please do not go mushroom foraging on your own, unless you have experience identifying safe, edible mushrooms or an experienced guide who can identify edible varieties!)

Don’t shy away from the butter and garlic in this recipe - they’re really what make the mushrooms extra flavorful, and the butter helps the mushrooms hang onto the sauce created by the liquid from the mushrooms, along with the Worcestershire and balsamic vinegar. This recipe can yield three generous servings, or four moderate servings, as noted in the instructions.

Sliced mushrooms sautéing in butter and garlic
Saute your sliced mushrooms in olive oil, butter, and garlic.

Cooked mushrooms
After they release their liquid and soften, add the Worcestershire, balsamic vinegar, and seasonings, and saute until most liquid is absorbed.

Toasted split hamburger buns
Toast your split hamburger buns with butter until golden brown.

Toasted hamburger buns topped with cooked mushroom mixture
Pile mushrooms on top of buns, and then top with cheese slices.

Mushroom melts with melted cheese on top
Broil until the cheese is melty, gooey, and bubbly.

Two Mushroom Melts served on a purple plate
Serve with a side salad, roasted vegetables, or vegetable fries.

Original publication date: October 5, 2020

Mushroom Melts

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


Kira Freed - The Joyful Plateful











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”slices.
  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.
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May 24, 2022
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!