“If you love mushrooms like I do, this is a great recipe for you.”

Ingredients Nutrition

  • 4 tablespoons prepared garlic butter, divided
  • 12 slices sourdough French bread, cut diagonally
  • 1 (10 ounce) package mushrooms, wiped clean and sliced
  • 1 red onion, chopped
  • 1 (4 ounce) jar chopped pimiento, drained
  • 12 cup crumbled gorgonzola or 12 cup blue cheese, divided
  • 14 cup chopped fresh basil
  • 2 tablespoons french' honey dijon mustard
  • 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar


  1. Divide 2 tablespoons garlic butter evenly between bread slices. Brush butter on one side of bread. Place bread, buttered-side up, on oiled grid. Grill over medium-high heat 3 minutes or until golden, turning once. Transfer to serving platter.
  2. Heat remaining garlic butter in large skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 to 8 minutes or until mushrooms are golden. Add pimiento, 1/4 cup cheese, basil, mustard and vinegar; cook and stir 3 minutes or until liquid is evaporated.
  3. Spoon mushroom mixture evenly over bread slices. Top with remaining cheese. Serve warm.
  4. If prepared garlic butter is not available, substitute 1/4 cup melted butter mixed with 1/4 teaspoon garlic powder.

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