Description

These Gourmet Cheesy Mushroom and Garlic Toasts are a deliciously savory appetizer or snack featuring sautéed garlic and mushrooms layered on toasted sourdough bread, topped with melted Gruyère or mozzarella cheese, and finished with Parmesan and fresh parsley. The optional addition of heavy cream adds extra richness, while red pepper flakes provide a spicy kick for those who like heat. Perfectly toasted and bubbling with cheese, these toasts make for an elegant yet simple treat.

Ingredients

Scale

Bread

4 slices of sourdough or French bread

Mushroom Mixture

2 tablespoons butter
1 tablespoon olive oil
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)

Cheese & 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)

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Sauté Garlic and Mushrooms: In a skillet over medium heat, melt the butter with olive oil. Add minced garlic and cook for about 30 seconds until fragrant. Add the sliced mushrooms along with salt, black pepper, and dried thyme. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are softened and golden brown.
Add Cream and Simmer: Stir in the heavy cream to the mushroom mixture and simmer for 1–2 minutes to create a rich sauce. Remove the skillet from heat to prevent overcooking.
Toast Bread: Arrange the bread slices on the prepared baking sheet and place them in the oven for about 5 minutes to lightly toast the bread, creating a sturdy base for the toppings.
Assemble the Toasts: Spoon the mushroom mixture evenly over each toasted bread slice. Then, sprinkle the shredded Gruyère or mozzarella cheese generously on top.
Melt the Cheese: Return the baking sheet to the oven and bake for an additional 8–10 minutes until the cheese is fully melted, bubbly, and starting to turn golden.
Garnish and Serve: Remove the toasts from the oven and sprinkle with grated Parmesan, fresh chopped parsley, and red pepper flakes if desired. Serve warm for the best flavor and texture.

Notes

You can substitute Gruyère or mozzarella with any melty cheese like fontina or cheddar based on your preference.
For a vegan version, omit the cheese and butter, and use olive oil and a plant-based cheese alternative.
The heavy cream is optional but recommended for a creamier texture.
These toasts are best enjoyed immediately to retain the crispy texture of the bread and melted cheese.
Adding red pepper flakes is optional; adjust to taste if you prefer no heat.