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a closed onion bagel melt cut in half, with browned thin mushroom slices, wilted chopped spinach and melted provolone lightly bound by a pale creamy coating, without meat or garnish
Rachel Kim

Air Fryer Mushroom Bagel Melts

Cook the mushrooms until the pan looks dry before adding spinach, then let the greens lose their water too. An air fryer is good at warming a compact sandwich, but it won’t rescue a wet filling sealed inside a bagel. A spoonful of crème fraîche binds the vegetables without turning them into a loose cream sauce. Work in batches that fit comfortably in the basket and keep the heat moderate so the cheese melts before the rounded bagel crust becomes hard.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 onion bagels split
  • 1 tbsp unsalted butter softened, for toasting
  • 1 tbsp olive oil
  • 12 oz cremini mushrooms thinly sliced
  • 1 small garlic clove minced
  • 4 oz baby spinach roughly chopped
  • 1/4 tsp dried thyme
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp crème fraîche
  • 4 oz provolone cheese sliced

Method
 

  1. Spread the cut bagel faces thinly with the toasting butter. Toast cut side down in a large skillet over medium heat for 1 to 2 minutes per batch, then set aside.
  2. Heat oil in the skillet over medium-high heat. Cook mushrooms for 7 to 9 minutes, stirring occasionally, until browned and the released liquid has evaporated.
  3. Add garlic for 30 seconds, then spinach, thyme, salt and pepper. Cook for 2 to 3 minutes until spinach wilts and the pan looks dry; remove from heat and stir in crème fraîche.
  4. Divide half the provolone among the bagel bottoms, spoon over all the warm mushroom mixture and add remaining provolone. Close with the tops.
  5. Heat the air fryer to 350°F. Cook one or two sandwiches at a time, depending on basket size, in a single layer for 3 to 4 minutes until the cheese melts and the center is hot, checking after 3 minutes to keep the crust from hardening.
  6. Repeat with the remaining sandwiches. Rest each for 1 minute before cutting so the vegetables stay tucked inside the melted cheese.