Description
Gourmet Cheesy Mushroom and Garlic Toasts are an elegant and flavorful appetizer or snack featuring sautéed garlic and mushrooms on toasted sourdough, topped with melted Gruyère or mozzarella cheese, Parmesan, and fresh parsley. This recipe offers a perfect balance of creamy, savory, and aromatic notes in a quick 25-minute preparation.
Ingredients
Scale
Bread and Base
- 4 slices of sourdough or French bread
- 2 tablespoons butter
- 1 tablespoon olive oil
Mushroom Mixture
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream (optional for extra richness)
Cheeses and Garnish
- 1 cup shredded Gruyère or mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Red pepper flakes (optional, for heat)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for toasting the bread and baking the assembled toasts.
- Sauté mushrooms: In a skillet over medium heat, melt the butter together with the olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then add the sliced mushrooms, salt, black pepper, and dried thyme. Cook the mixture for 5-7 minutes, stirring occasionally, until the mushrooms are soft and golden.
- Optional cream: Stir in the heavy cream and let it simmer for 1-2 minutes to add richness to the mushroom mixture. Remove the skillet from the heat afterwards.
- Toast bread: Arrange the bread slices on the prepared baking sheet and lightly toast them in the preheated oven for about 5 minutes until they start to crisp.
- Assemble: Spoon the warm mushroom mixture generously over each toasted bread slice. Then evenly sprinkle shredded Gruyère or mozzarella cheese on top.
- Bake: Return the assembled toasts to the oven and bake for 8-10 minutes until the cheese melts completely and becomes bubbly and slightly golden.
- Garnish & serve: Remove the toasts from the oven and sprinkle with grated Parmesan cheese, chopped fresh parsley, and red pepper flakes if you want some heat. Serve the toasts warm for the best flavor and texture.
Notes
- You can substitute Gruyère cheese with mozzarella or a mix of both for a milder flavor.
- The heavy cream is optional but adds a lovely creamy texture and richness to the mushrooms.
- For a gluten-free version, use gluten-free bread slices.
- Adjust red pepper flakes according to your spice preference or omit entirely for a milder dish.
- Leftover mushroom mixture can be stored in the refrigerator for up to 2 days and reheated gently.
