My Recipe Box

Warm Cheese & Mushroom Toasts


Serves eight.

  • 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.)

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.

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

Photo: Scott Phillips

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!

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! :)

these were great. need more slices of baguettes for all the mushrooms and cheese though.

These are very good. I had to watch my bread and pull it out of the heat much sooner than the recipe states, however.

These were to die for and simple to make in no time. I followed the recipe to a T using the 3 mushrooms suggested. The only complaint was I didn't make enough because they disappeared so fast.

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