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Recipe

Warm Cheese & Mushroom Toasts

Article Image
Scott Phillips

Servings: eight.

 

Ingredients

  • 2 Tbs. unsalted butter
  • 1 large shallot, finely diced (about 1/4 cup)
  • Kosher salt
  • 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  • Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they’re about 3 inches long
  • 1-1/2 cups grated Gruyère (about 4 oz.)

Nutritional Information

      Calories (kcal) : 130
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 30
      Sodium (mg): 220
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 7

Preparation

  • Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

    Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Make Ahead Tips

You can sauté the mushrooms, cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using.

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Reviews

  • travelhaven | 04/17/2017

    Made this last night for Easter dinner appetizer. It got rave reviews! And it's so easy to make! I'll definitely be making this again!

  • hjmuller | 12/05/2013

    Very, very good! I like to add a splash of white wine to the mushrooms. Also, I spread a little butter on the untoasted side of the bread before heaping on the mushrooms and used a combination of freshly grated gruyere, extra-sharp white cheddar, and parmesan for the cheese topping. These are super good! :)

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