Warm Cheese & Mushroom Toasts

“This makes a delicious appetizer. It is from Fine Cooking.”

Ingredients Nutrition

  • 2 tablespoons unsalted butter
  • 14 cup shallot, finely diced
  • kosher salt
  • 10 ounces mixed mushrooms, such as shiitake, cremini and oyster (trimmed and thinly sliced)
  • 16 slices baguette, 1/2 inch slices (cut on a sharp diagonal so they're about 3 inches long)
  • 1 12 cups gruyere cheese, grated


  1. Melt the butter in a large heavy-duty skillet over medium heat.
  2. Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
  3. Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
  4. (At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using).
  5. Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
  6. Arrange the bread slices on a large rimmed baking sheet.
  7. Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
  8. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
  9. Broil until the cheese is melted and lightly browned, 4-7 minutes.
  10. Serve immediately.

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