Mushroom Ricotta Open-faced Sandwich

This Mushroom Ricotta Open-confronted Sandwich is a total deal with for mushroom enthusiasts!

Ingredients

• 24 oz mushrooms, sliced
• 2 cloves garlic, minced
• nonstick cooking spray
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 (15-oz.) container ricotta
• 2 tbsp chives, minced (divided)
• 4 slices rustic-style bread (sliced thick)
• 1 cup shredded Gruyere cheese
• salt
• pepper

Instructions

1. Preheat oven to 425 levels. Spray a baking sheet with nonstick cooking spray.
2. warmth olive oil in a big skillet over medium-excessive warmth.
3. upload onion to pan and saute till browned, stirring often.
4. Stir mushrooms into pan and cook dinner, stirring frequently, till mushrooms are almost completely browned.
5. decreased warmth to medium and allow pan to chill for a couple minutes.
6. blend garlic into mushrooms and cook till aromatic, about 30 seconds to one minute, stirring continuously.
7. do away with mushrooms from warmness, then season generously with salt and pepper. Set apart.
8. integrate ricotta with 1 tbsp. chives, then season to taste with salt and pepper.
9. gently brush one facet of each bread slice with olive oil. place slices oil side down at the baking sheet.
10. pinnacle every bread slice with ricotta, then mushrooms.
11. Sprinkle every sandwich with Gruyere cheese.
12. Bake sandwiches for about 15 mins, or until toppings are hot and bread is browned on bottom.
13. eliminate sandwiches from oven, then sprinkle with final 1 tbsp. chives.
14. Serve at once. revel in!