In the realm of comfort foods, the blend of cheese and mushrooms on toast takes a special place. It’s a concoction that promises warmth, satisfaction, and a burst of flavors with every bite. Today, I’m thrilled to share with you a recipe that elevates this classic comfort food to new heights: Four Cheese Mushroom Toasts. This dish is not only a celebration of flavors but also a testament to the simple pleasure of cooking with cheese and mushrooms. Whether you’re seeking a hearty breakfast, a fulfilling lunch, or a light dinner, these toasts are guaranteed to impress. Let’s dive into the ingredients and steps needed to create this mouthwatering meal.
Ingredients
For the Mushrooms:
- 400 grams sliced cremini mushrooms
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Cheese Spread Mixture:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons melted butter
- 2 cloves garlic, finely minced
- 1 tablespoon dried onion flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup grated parmesan cheese
- 1/2 cup grated havarti cheese
- 1/2 cup grated swiss cheese
- 1/2 cup mozzarella cheese
- 1/4 cup green onions, thinly sliced
Other Ingredients:
- 4 slices sourdough bread
Directions
- Begin by heating a large skillet over medium-high heat. Combine the olive oil and butter until the butter melts, then add the mushrooms, salt, and pepper. Stir well to ensure the mushrooms are evenly coated in the oil and butter mixture. Cook for five minutes.
- Introduce the Worcestershire sauce to the skillet, stir, and continue cooking for an additional five minutes until the mushrooms turn a deep brown color. Once done, transfer the mushrooms to a plate to cool, setting aside the more intact slices for topping.
- For the cheese spread, whisk together the mayonnaise, sour cream, and melted butter in a bowl. Add the garlic, onion flakes, and black pepper, mixing well. Then, fold in the four types of cheese and green onions until well combined.
- Toast the sourdough bread slices under a broiler until lightly browned on one side, then flip and toast the other side. Allow the bread to cool slightly.
- Fold the cooled mushrooms (except for the reserved slices) into the cheese mixture. Spread this mixture generously over each toast.
- Top the toasts with the reserved mushroom slices and broil until the cheese is bubbly and browned to your liking, about 3-5 minutes under a 500 degrees F broiler.
- Garnish with additional green onions and serve immediately.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: 350 kcal
- Servings: 4
This Four Cheese Mushroom Toasts recipe is more than just a dish; it’s an experience. The creamy and tangy cheese spread pairs wonderfully with the earthy tones of the mushrooms, all sitting atop a crisp slice of sourdough. It’s a gourmet twist on a simple idea, perfect for when you need that extra bit of comfort in your day. Enjoy crafting this delightful meal and more importantly, savor every bite.
Four Cheese Mushroom Toasts
- Total Time: 25 minutes
- Yield: 4 1x
Description
These Four Cheese Mushroom Toasts are the epitome of comfort food with a gourmet twist. Imagine taking a bite of crispy, golden sourdough bread topped with a generous layer of creamy, melt-in-your-mouth four cheese blend, perfectly complemented by the rich, umami flavors of sautéed cremini mushrooms. This dish is not only a feast for the taste buds but also a visual delight, with the golden cheese bubbling on top and the green onions adding a pop of color.
Ingredients
For the Mushrooms:
400 grams sliced cremini mushrooms
2 tablespoons salted butter
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For Cheese Spread Mixture:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons melted butter
2 cloves garlic, finely minced
1 tablespoon dried onion flakes
1/4 teaspoon ground black pepper
1/2 cup grated parmesan cheese
1/2 cup grated havarti cheese
1/2 cup grated swiss cheese
1/2 cup mozzarella cheese
1/4 cup green onions, thinly sliced
Other Ingredients:
4 slices sourdough bread
Instructions
In a large skillet, over medium-high heat, add the olive oil and butter. Once the butter is melted, add the mushrooms, salt, and ground black pepper. Stir to coat the mushrooms in the oil and butter mixture. Cook mushrooms for five minutes.
Add the Worcestershire sauce to the mushrooms, stir, and cook for another five minutes, or until mushrooms are a deep brown color. Once cooked, remove from skillet and transfer to a plate to cool. Remove the better-looking mushrooms, leaving behind the broken or smaller pieces. Set the reserved mushrooms aside.
To make the cheese spread, add the mayonnaise, sour cream, and melted butter to the bowl first. Whisk those together until combined. Next, add in the garlic, onion flakes, and black pepper. Stir those into the mayonnaise and sour cream mixture. Finally, add the four cheeses and the green onions. Fold those into the cheese until evenly dispersed throughout the mayo and sour cream. Set aside.
Place the bread in a single layer onto a large sheet pan. Put it under the broiler until lightly browned. Remove the bread from the oven and flip them over. Toast the second side as well.
Now, allow the bread to cool slightly so that the slices are just warm to the touch.
Fold the cooled mushrooms into the cheese mixture. Not the reserved mushrooms! Spread the cheese mixture onto each toast.
Top the toasts with the remaining reserved mushroom slices. Place the sheet pan back in the oven and carefully watch while the cheese begins to bubble and brown. Don’t burn the toasts, but keep them under the broiler until you are satisfied with the color. The cheeses should be melted all the way through. This will take about 3-5 minutes under a 500 degrees F broiler.
Top with more green onions as a garnish and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes