Cheesy Mushroom Toasts

It’s the “party food” time of the year! I love making it, and I love eating it. You are going to love this fabulous mushroom topping; it is excellent on slices of baguette, as I have done here. You can cut big slices out of your baguette by cutting on the diagonal, or small rounds by cutting it straight across. This works well as a main dish for lunch, an appetizer before dinner, or a wonderful side for soups and salads. It’s also excellent on top of a pizza crust, and baked until bubbly. This is a “must make” for the holiday season!

Cheesy Mushroom Toasts

 1½ T. unsalted butter

1 large Melissa’s shallot, chopped

1 c. mushrooms, chopped

½ c. mozzarella cheese shredded, plus extra for the top

¼ c. Parmesan cheese, shredded

1 large egg, beaten

1/8 t. oregano

¼ t. Montreal Steak Seasoning

¼ t. kosher salt

¼ t. freshly ground black pepper

1 baguette, sliced on ¾” diagonals

Parsley, chopped, for garnish

 Preheat oven to 350°F. Line rimmed baking sheet with silicone baking mat or parchment paper.

 Slice baguette into ¾ inch slices; set aside.

 In a large skillet melt butter. Add mushrooms and shallot, cooking until mushrooms have released their juices and shallots are transparent.

 Add oregano, salt, and pepper to the skillet; stir to combine. Add mozzarella cheese, Parmesan cheese, and egg; stir to combine. Remove the skillet from the heat.

 Place baguette slices on baking sheet, topping each with mushroom mixture. Add a pinch of shredded mozzarella cheese on top of each. Drizzle with olive oil if desired.

 Bake for 12-15 minutes until the cheese is melted and mushroom mixture heated through. Garnish with chopped parsley. This recipe can easily be doubled.

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