The roasted mushroom cheese toasts are made with crusty rustic bread toasted with garlic and topped with roasted mushrooms, thyme, and Gruyère cheese. These toasts are perfect after a long hard day of Monday reality.
I really like this recipe for roasted mushroom cheese toasts. This was the first time I have ever roasted mushrooms in the oven. I found that roasting the mushrooms gives them more flavor, and they have a much better texture.
Let’s make some toast tonight for Meatless Monday!
Ingredients Needed
A detailed list of ingredients is provided in the recipe card at the end of this post.
- Mushrooms: sliced portobella mushrooms, white button mushrooms or a mixture of wild mushrooms will work great.
- Oil: extra-virgin olive oil
- Herbs and Aromatics:fresh thyme chopped + extra for garnish (optional), and garlic
- Seasoning: Kosher salt and freshly cracked black pepper
- Bread: crusty bread cut into slices. Any bread of choice can be used. Rustic bread loaves are widely available in your supermarket’s bakery section.
- Cheese: shredded Gruyère cheese. Swiss or mozzarella are good substitutes.
How To Make Roasted Mushroom Cheese Toasts
Preheat oven to 375 degrees F. Line a medium baking sheet with aluminum foil or parchment paper.
Slice mushrooms and place them onto the prepared baking sheet in a single layer on a large baking sheet. Drizzle the mushrooms with olive oil and toss. Sprinkle with thyme, season with salt and pepper; toss again.
Place the sheet pan of mushrooms into the oven; roast for 10 minutes. Stir, then roast for another 10 minutes or until they begin to brown around the edges. Remove from oven, and set aside.
Next, switch the oven to broil. Place the slices of bread onto a clean baking sheet; toast for 2 to 3 minutes under the broiler. After that, flip the bread over and toast for an additional 2 to 3 minutes, or until warmed through and slightly toasted.
Remove the pan from the oven.
“Fett’unta” is the local term, mainly used in central Italy (Tuscany), for “la fetta unta”, which translates into “the oily slice”.
Italyyum.com
While hot, rub each slice of toast with the whole garlic clove on each side. As a result, the texture and warmth of the toast melt the garlic onto the bread leaving wonderful flavor without the bite of the garlic.
Top each slice of bread with roasted mushrooms, then top with shredded cheese. Place the pan back in the oven under the broiler until the cheese melts and starts to brown slightly about 2 to 3 minutes.
Remove the toasts from the oven. Garnish with thyme and serve warm.
My niece Kelsey loves my sautéed mushrooms; I can’t wait to tell her how to roast mushrooms. It’s so easy!
Roasted Mushroom Cheese Toasts
Ingredients
- 8 ounces Baby Bella mushrooms sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme chopped + extra for garnish (optional)
- Kosher salt and freshly cracked black pepper to taste
- ½ loaf crusty bread cut into slices
- 1 clove garlic
- 1 cup Gruyère cheese shredded
Instructions
- Preheat oven to 375 degrees F. Line a medium baking sheet with aluminum foil or parchment paper.
- Slice mushrooms and place them onto the prepared baking sheet in a single layer on a large baking sheet. Drizzle the mushrooms with olive oil and toss. Sprinkle with thyme, season with salt, and pepper; toss again.
- Place the sheet pan of mushrooms into the oven; roast for 10 minutes. Stir, then roast for another 10 minutes or until they begin to brown around the edges. Remove from oven and set aside.
- Switch the oven to broil. Place the slices of bread onto a clean baking sheet; toast for 2 to 3 minutes under the broiler; flip the bread over. Toast for an additional 2 to 3 minutes, or until warmed through and slightly toasted. Remove the pan from the oven.
- While hot, rub each slice of toast with the whole garlic clove on each side. The texture and warmth of the toast melt the garlic onto the bread leaving wonderful flavor, without the bite of the garlic.
- Top each slice of bread with roasted mushrooms, then top with shredded cheese. Place the pan back in the oven under the broiler, until the cheese melts and starts to brown slightly; about 2 to 3 minutes.
- Remove from the oven, garnish with thyme if desired. Serve warm.
Annie says
This bread looks like the bread in Italy….and I’m absolutely trying this recipe this fall – Dave will be so excited, he loves mushrooms!
The Mountain Kitchen says
Thanks Annie! You and Dave will enjoy these toasts. Psssst…. go to Eataly and get some that amazing bread from there. 😉
Nancy says
Love this! I’m a big fan of cheesy things, and mushrooms, too! 🙂
The Mountain Kitchen says
Thanks Nancy. Two of my favorite things too! 🙂
NancyC says
Love this! I’m a big fan of cheesy things, and mushrooms, too! 🙂
The Mountain Kitchen says
Thanks Nancy. Two of my favorite things too! ?