Is there any better marriage than mushrooms, garlic, thyme, and butter!? A simple baguette gets crisped up with some olive oil in the oven and then topped with super savory sauteed mushrooms and melty cheese. Any cheese will do or skip the cheese all together!
Servings 20 toasts
Prep Time 10 minutes 
Cook Time 10 minutes Ingredients
- ½ large baguette, sliced into ½-inch thick rounds*
- Olive oil, for drizzling
- 2 tbsp butter
- 8 oz cremini mushrooms, thinly sliced (2 heaping cups)**
- 1 tsp chopped fresh thyme (or ½ tsp dried thyme)
- 2 cloves garlic, chopped
- ½ tsp kosher salt
- ½ – 1 cup shredded cheese***
- *Baguettes vary in size/diameter. My baguette was very slim so if you have a larger one it may be less than 20 slices. It’s totally fine to have too many slices – you can always top leftovers with all the things! You could also use any crusty bread cut into small pieces.
- **If you can get your hands on some wild mushrooms, use those! The more mushrooms the better, so feel free to use more than 8 oz or double down 🙂
- ***My favorite is fontina or gruyere, but you could also use parmesan or pecorino (see “subs”). You can make these really cheesy or just a little cheesy, up to you. You could also leave off the cheese and it would still be delish!
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper. Add baguette slices to the baking sheet.
- Drizzle olive oil over the baguette slices, just making sure to get a drizzle on each slice. Sprinkle some salt over top. Bake for 8-10 minutes, or until lightly golden on the edges.
- In a large skillet over medium-high heat, melt the butter. Add the mushrooms and spread out into an even layer. Let cook, undisturbed, for about 5 minutes, or until browned. Give it a stir and cook for 1-2 more minutes, or until cooked through. Stir in the thyme, garlic, and salt and cook for 2 more minutes, stirring often. Remove from heat.
- Top each toast with mushrooms (the amount depends on how big your toasts are, just add enough mushrooms to mostly cover it). Sprinkle cheese over top. Top with some extra chopped thyme if you have it and some black pepper. Place back into the oven until the cheese is melted, about 5 minutes.
Items you can prep ahead (optional)
- Thinly slice 8 oz mushrooms (2 heaping cups)
- Cook mushroom mixture
- Toast baguette slices
- You could make the toasts and then just pop them in the oven to rewarm them before serving. Or keep the components separate and assemble before serving.
Substitutions:
- Not into mushrooms? Substitute with chopped up broccoli! Mmm cheesy broccoli…
- To make vegan, skip the cheese and use olive oil in place of butter.
- To make gluten-free, use gluten-free bread or baguette OR cut a sweet potato into rounds and bake (in oil and salt) at 425F until cooked through. Top with mushrooms + cheese.
- You could sub rosemary for thyme.
- Choose your own cheese adventure! You could spread a cheese (goat cheese, cream cheese, etc…) on the toast and top with mushrooms, top the mushrooms with a melty cheese, or just leave it offl.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm up leftovers in a 300F oven for 5-10 minutes to re-melt the cheese and warm it up a bit.
- Serve alongside soup!
Servings 20 toasts Prep Time 10 minutes Cook Time 10 minutes Ingredients
- ½ large baguette, sliced into ½-inch thick rounds*
- Olive oil, for drizzling
- 2 tbsp butter
- 8 oz cremini mushrooms, thinly sliced (2 heaping cups)**
- 1 tsp chopped fresh thyme (or ½ tsp dried thyme)
- 2 cloves garlic, chopped
- ½ tsp kosher salt
- ½ - 1 cup shredded cheese***
- *Baguettes vary in size/diameter. My baguette was very slim so if you have a larger one it may be less than 20 slices. It’s totally fine to have too many slices - you can always top leftovers with all the things! You could also use any crusty bread cut into small pieces.
- **If you can get your hands on some wild mushrooms, use those! The more mushrooms the better, so feel free to use more than 8 oz or double down 🙂
- ***My favorite is fontina or gruyere, but you could also use parmesan or pecorino (see “subs”). You can make these really cheesy or just a little cheesy, up to you. You could also leave off the cheese and it would still be delish!
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper. Add baguette slices to the baking sheet.
- Drizzle olive oil over the baguette slices, just making sure to get a drizzle on each slice. Sprinkle some salt over top. Bake for 8-10 minutes, or until lightly golden on the edges.
- In a large skillet over medium-high heat, melt the butter. Add the mushrooms and spread out into an even layer. Let cook, undisturbed, for about 5 minutes, or until browned. Give it a stir and cook for 1-2 more minutes, or until cooked through. Stir in the thyme, garlic, and salt and cook for 2 more minutes, stirring often. Remove from heat.
- Top each toast with mushrooms (the amount depends on how big your toasts are, just add enough mushrooms to mostly cover it). Sprinkle cheese over top. Top with some extra chopped thyme if you have it and some black pepper. Place back into the oven until the cheese is melted, about 5 minutes.
Items you can prep ahead (optional)
- Thinly slice 8 oz mushrooms (2 heaping cups)
- Cook mushroom mixture
- Toast baguette slices
- You could make the toasts and then just pop them in the oven to rewarm them before serving. Or keep the components separate and assemble before serving.
Substitutions:
- Not into mushrooms? Substitute with chopped up broccoli! Mmm cheesy broccoli...
- To make vegan, skip the cheese and use olive oil in place of butter.
- To make gluten-free, use gluten-free bread or baguette OR cut a sweet potato into rounds and bake (in oil and salt) at 425F until cooked through. Top with mushrooms + cheese.
- You could sub rosemary for thyme.
- Choose your own cheese adventure! You could spread a cheese (goat cheese, cream cheese, etc…) on the toast and top with mushrooms, top the mushrooms with a melty cheese, or just leave it offl.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm up leftovers in a 300F oven for 5-10 minutes to re-melt the cheese and warm it up a bit.
- Serve alongside soup!
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