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Warm Cheese & Mushroom Toasts recipe

Warm Cheese & Mushroom Toasts

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Serves eight.

To learn more, read the article:
The Rules of Melting Cheese
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients Gruyère baguette cremini mushrooms more more
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 (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 6; Protein (g): 7; Monounsaturated Fat (g): 3; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0; Sodium (mg): 220; Cholesterol (mg): 30; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 96 , pp. pull-out
October 22, 2008

user reviews

Rate this Recipe
Star Star Star Star Star by jenwren, 8/2/2011these were great. need more slices of baguettes for all the mushrooms and cheese though.
Star Star Star Star Star by mgssts63, 11/27/2009These are very good. I had to watch my bread and pull it out of the heat much sooner than the recipe states, however.
Star Star Star Star Star by dragnonfly57, 9/9/2009These 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.