How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mushroom Melt With Parsley Pesto, Kale and Arugula?

You need 6 ingredients. The key ingredients include: 2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally, 1 heaped tablespoon parsley pesto [ed: please link], 1/4 cup sauteed mushrooms (see below), 3/4 ounce Gruyere cheese, cut in thin slices (I use a cheese slicer), and more.

Is Mushroom Melt With Parsley Pesto, Kale and Arugula suitable as vegetarian?

Yes, Mushroom Melt With Parsley Pesto, Kale and Arugula falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Mushroom Melt With Parsley Pesto, Kale and Arugula?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Melt With Parsley Pesto, Kale and Arugula

Name: Mushroom Melt With Parsley Pesto, Kale and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally; 1 heaped tablespoon parsley pesto [ed: please link]; 1/4 cup sauteed mushrooms (see below); 3/4 ounce Gruyere cheese, cut in thin slices (I use a cheese slicer); 2 to 3 tablespoons blanched kale; 1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette

Try this homemade Mushroom Melt With Parsley Pesto, Kale and Arugula recipe the whole family will love. Made with whole wheat country bread, parsley pes…

This Mushroom Melt With Parsley Pesto, Kale and Arugula is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings, at about 58 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
1 heaped tablespoon parsley pesto [ed: please link]
1/4 cup sauteed mushrooms (see below)
3/4 ounce Gruyere cheese, cut in thin slices (I use a cheese slicer)
2 to 3 tablespoons blanched kale
1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
58 kcal
Category
Vegetarian

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Mushroom Melt With Parsley Pesto, Kale and Arugula

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