Mushroom Sandwich Melts

Ingredients: 1 medium onion, diced 3 garlic cloves, pressed 2 Tbsp butter 24 oz (1 1/2 lbs) white mushrooms, diced 8 oz turkey bacon, chopped into thin strips 2 Tbsp mayo 1/4 to 1/2 tsp salt, or to taste 1/4 tsp black pepper, or to taste 2 1/2 cups (8oz) Mexican cheese blend, finely shredded 1/4 cup fresh chopped parsley, plus more for garnish 2 soft French baguettes, sliced into 1/2″ thick toasts Instructions: Preheat oven to 350˚F and line a large baking sheet with parchment paper. Heat a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion. Saute, stirring often, until soft and lightly golden (5-7 minutes). Add garlic and stir until fragrant (1 minute). Transfer to a mixing bowl. In the same skillet over medium/high heat, add 1 Tbsp butter and saute mushrooms until soft, juices are released, and evaporated (10-12 minutes). Transfer mushrooms to the mixing bowl. Add turkey bacon to the same skillet and sauté until browned (7 minutes). Transfer to a paper towel-lined plate to drain fat before adding to the mixing bowl. Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper to the mixing bowl. Stir to combine. Spoon generously onto toasts, using the spoon to mound and shape the mixture. Bake at 350˚F for 15 minutes. Garnish with more fresh parsley if desired and serve warm. Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min