Cheesy Mushrooms Appetizer Toasts (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons butter
02 -
1 cup onion, finely chopped
03 -
2 cups mushrooms, chopped
04 -
1 cup mozzarella cheese, shredded, plus extra for topping
05 -
¼ cup parmesan cheese, grated or shredded
06 -
1 large egg
07 -
Dried oregano, to taste
08 -
¼ teaspoon salt
09 -
½ teaspoon black pepper
10 -
1 baguette, sliced
11 -
Olive oil for drizzling (optional)
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
Slice baguette into approximately 2 cm (¾ inch) thick slices. Set aside.
03 -
In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and sauté for 2-3 minutes.
04 -
Add chopped onions to the skillet and continue cooking until both mushrooms and onions are tender and golden, about 5-7 minutes.
05 -
Sprinkle oregano, salt, and pepper over the mushroom-onion mixture, stirring to incorporate.
06 -
Reduce heat to low. Add the shredded mozzarella and parmesan cheese to the skillet, stirring until the cheese begins to melt.
07 -
Crack the egg into the mixture and stir continuously for about a minute until fully incorporated and slightly thickened.
08 -
Remove the skillet from heat once the mixture is well combined.
09 -
Line a rimmed baking sheet with parchment paper.
10 -
Place the baguette slices on the prepared baking sheet. Top each slice with a generous spoonful of the mushroom mixture. Sprinkle a pinch of additional mozzarella cheese on top of each toast.
11 -
If desired, lightly drizzle each toast with olive oil for extra flavor and browning.
12 -
Bake in the preheated oven for 12-15 minutes, until the cheese is fully melted and the edges of the bread are golden brown.
13 -
Serve the toasts immediately while warm.
# Notes:
01 -
For best results, use fresh mushrooms and day-old baguette which will hold the topping better.
02 -
These appetizer toasts can be prepared ahead of time and baked just before serving.