Cheesy Mushroom Toast
Crusty bread layered with provolone, garlicky sautéed mushrooms, topped with Italian cheese, then broiled till bubbly.
Ingredients
For the Mushroom Topping:
- 1½ tablespoon butter salted or unsalted
- 8 oz baby bella mushrooms cleaned & sliced
- 1 tablespoon garlic minced
- 1- 2 tablespoon dry white wine optional
- ½ teaspoon fresh thyme leaves
- ¼–½ tsp Worcestershire sauce
- Salt & pepper to taste
For the Toast:
- 2 slices rustic crusty bread like sourdough
- 4 slices provolone cheese
- ¼ cup shredded Italian cheese blend
Instructions
- Cook the Mushrooms: In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 6–7 minutes, until browned and tender.
- Add Flavor: Stir in the garlic, thyme, white wine, and Worcestershire sauce. Let simmer for 2–3 minutes until the liquid is mostly reduced. Season with salt and pepper to taste. Remove from heat.
- Toast the Bread: Lightly toast the bread slices under the broiler or in a toaster oven.
- Assemble & Broil: Place two slices of provolone on each piece of toast. Broil for 1–2 minutes, until melted and bubbly.
- Add Mushrooms & Finish: Spoon half the mushroom mixture over each toast. Top with shredded Italian cheese and return to the broiler for another 1–2 minutes, until golden and melty.
- Serve Hot: Enjoy immediately while the cheese is gooey and the toast is crisp!
Notes
- Keep on eye on the toast while broiling. The cheese can quickly go from melty to burnt!
- Use a damp paper towel to clean the mushrooms before slicing and sauteing.
- Nutrition values are an estimate only.
Nutrition
Calories: 454kcalCarbohydrates: 32.4gProtein: 23.9gFat: 27.1gSaturated Fat: 14.1gCholesterol: 66.7mgFiber: 4.7gSugar: 5.7g
Tried this recipe?Let me know how it was!