Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh mushrooms and a good melting cheese are essential. I like to use cremini or button mushrooms because they’re widely available and have a nice texture when cooked. For cheese, a combination of mozzarella and a bit of sharp cheddar works beautifully to get that gooey stretch with a hint of tang. When choosing bread, thick slices of a rustic loaf or sourdough hold up best to the toppings without getting soggy. If you want to experiment, swapping garlic for shallots adds a sweeter note, and using goat cheese will bring a tangier twist.
- 8 oz (225g) fresh cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 4 thick slices rustic bread or sourdough
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it.
- Add the sliced mushrooms to the pan. Stir occasionally and cook for 7-10 minutes until they release their moisture and start to brown. Season with salt and pepper.
- While mushrooms cook, preheat your oven to 400°F (200°C) and arrange the bread slices on a baking sheet.
- Once the mushrooms are ready, remove from heat. Spoon an even layer of mushrooms onto each slice of bread.
- Top each with a generous mix of mozzarella and cheddar cheese.
- Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly, and the bread edges are golden and crisp.
- Remove from oven, garnish with fresh parsley or thyme if using, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
