Warm Cheese Mushroom Toasts Food

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

2-CHEESE MUSHROOM TOAST

Steps:

• Preheat oven to 400°F.
• Directions for sauteed mushrooms:.
• Saute the mushrooms and salt/pepper in the olive oil until the mushrooms are slightly brown.
• Directions for toast:.
• Line a sheet pan with foil and spray with nonstick cooking spray.
• Each split roll gets half of the butter and garlic amount. Spread each amount of butter over face of roll, then the garlic.
• Divide the mozz. cheese in equal parts and spread out over bread.
• Spread sauteed mushrooms over mozz. cheese.
• Lay/spread American or cheddar cheese over mushrooms.
• Put on sheet pan and bake for 10 minutes (ovens vary).

WILD MUSHROOM TOASTS

Steps:

• Preheat broiler.
• In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
• Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

WARM CHEESE & MUSHROOM TOASTS

Steps:

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

CHEESY MUSHROOM BREAD

Steps:

• In a bowl, combine the mozzarella cheese, mushrooms, mayo, Parmesan and onion.
• Cut bread in half lengthwise and spread cheese mixture over cut sides.
• Grill for 5-10 minutes or until lightly browned.
• Slice and serve warm.

MUSHROOM TOASTS

Steps:

• Wipe clean, and thinly slice the mushrooms.
• Melt the butter in a skillet over medium heat.
• Add the mushrooms and cook until very well reduced and softened.
• We did this in 2 batches.
• Add the cream and bring to the boil, allow to reduce and thicken a little.
• Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
• Meanwhile, slice the loaf into 10 slices.
• Butter with the extra softened butter (one side only) and place under the grill (broiler).
• Grill until golden on one side only and remove to a warmed serving dish.
• Pile the mushrooms onto the toasts and serve.

CHEESY MUSHROOMS ON TOAST

Steps:

• Melt the butter in a saucepan then add the mushrooms.
• Once the mushrooms have softened slightly, add some seasoning (if wanted) and the Creme Fraiche.
• Once the Creme Fraiche has loosened, add in the cheese and stir.
• Whilst the cheese is melting, toast the bread. When the bread is toasted, cut into halves and pour the mushroom mixture over the top. Eat straight away.

WARM CHEESE & MUSHROOM TOASTS

Steps:

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