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. 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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