Two Peas and Their Pod

Roasted Mushroom and Gruyere Toasts

Roasted Mushroom and Gruyere Toasts-crusty bread topped with garlic, roasted mushrooms, thyme and melted Gruyere cheese!

Roasted Mushroom and Gruyere Toasts on twopeasandtheirpod.com An easy lunch or dinner recipe!

I am almost 17 weeks pregnant and my carb cravings are still going strong. The good news? I am finally eating and enjoying vegetables again. Of course, it helps if the veggies are served with carbs…like my new favorite pasta dish. I am making baby steps:)

Grilled cheese sandwiches have been my staple. I was going to make another grilled cheese for lunch, but I decided to branch out and make Roasted Mushroom and Gruyere Toasts instead. I know, it’s basically an open-faced grilled cheese sandwich, but I added lots of mushrooms so it made me feel better. Who cares if the mushrooms were covered in melty cheese? They are still veggies!

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If you haven’t tried mushrooms and thyme together, it’s time…ha! Thyme and mushrooms just go together. They are kindred spirits.

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I sliced Baby Bella mushrooms, tossed them with olive oil, fresh thyme, salt, and pepper.

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I roasted them in the oven until they were soft, juicy, and smelling good! Although, Caleb didn’t think they smelled very good. He said, “Mommy, what is that smell? It is stinky!” I guess he doesn’t like the smell of mushrooms like his mama:)

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I sliced a loaf of crusty whole grain bread for my toasts. You can use your favorite bread, sourdough or French bread would work too!  I put the bread under the broiler until the bread was nice and toasty!

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I pulled the bread out of the oven and rubbed each slice with a clove of garlic. The garlic seeped into the warm bread! I topped the toasts with the roasted mushrooms and shredded Gruyere cheese.

Roasted Mushroom and Gruyere Toasts Recipe on twopeasandtheirpod.com

I put the toasts back into the oven for a few minutes…just until the cheese melted over the roasted mushrooms. Look at all of that cheesy goodness!

I didn’t bother getting a plate. I ate my Roasted Mushroom and Gruyere Toasts right from the pan. So easy and SO good! I was only going to eat one, but I couldn’t help myself. I had to go back for another one!

And Caleb may not like the smell of mushrooms, but he sure enjoyed his Roasted Mushroom and Gruyere Toast. He kept telling me, “Mommy, I ate it all gone!” He was proud of himself…and I was proud of him too! I am so glad he forget about the stinky smell and ate lunch with me!

Roasted Mushroom and Gruyere Toasts Recipe on twopeasandtheirpod.com Love this easy recipe!

Roasted Mushroom and Gruyere Toasts

Yield: 8-10 toasts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Toasted bread topped with garlic, roasted mushrooms, thyme, and melted Gruyere cheese! Perfect for a quick and easy meal!

Ingredients:

16 oz Baby Bella mushrooms, sliced
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
1/2 loaf crusty bread, cut into slices (we used a whole grain loaf)
1 clove garlic
1 1/2 cups shredded Gruyere cheese
Extra thyme, for garnish, if desired

Directions:

1. Preheat oven to 375°F.

2. Arrange mushroom slices in a single layer on a large baking sheet. Drizzle the mushrooms with olive oil and toss. Sprinkle the mushrooms with thyme, salt, and pepper. Toss again.

3. Roast the mushrooms, stirring halfway through, for 20 minutes or until they are hot and beginning to brown around the edges. Remove from oven and set aside.

4. Turn the oven to broil. Place the bread slices on a baking sheet and toast for 2-3 minutes. Remove the pan from the oven and flip the bread over, toast for an additional 2-3 minutes. You just want to get the bread toasted. Watch carefully so it doesn't burn. Remove the pan from the oven.

5. Take the garlic clove and spread it over each slice of bread. This will give the bread a nice garlic flavor. Top each slice of bread with roasted mushrooms. Top with shredded gruyere cheese. Place the pan back in the oven under broil for 2 minutes, or until the cheese melts. Again, watch it closely. Garnish with extra thyme, if desired. Serve warm.

Disclosure: This post is in partnership with the Dairy Council of Utah, but all of our opinions are our own. ”For more dairy & nutrition information visit: www.dairyutnv.com and to get to know more about your local dairy farmers visit www.thecowlocale.com.”

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30 Responses to “Roasted Mushroom and Gruyere Toasts”

  1. 1
    Taylor @ Food Faith Fitness — February 21, 2014 @ 6:11 am

    How you managed to take such gorgeous pictures of a fungus I will never know…but they are just that – gorgeous!
    I love this toast…I would have never thought to put roasted mushrooms and gruyere on bread but that clearly needs to happen to my face!

  2. 2
    Marie @ Little Kitchie — February 21, 2014 @ 6:37 am

    Mushrooms and gruyere are such a great combo! YUM!

  3. 3
    Norma | Allspice and Nutmeg — February 21, 2014 @ 7:52 am

    I’m a mushroom lover so this to me is fabulous!

  4. 4
    Shaina — February 21, 2014 @ 7:52 am

    Maria these look SO good! I love mushrooms, and that gruyere cheese….ahh I need these!!!

  5. 5
    annie @ chase that i love — February 21, 2014 @ 8:06 am

    Garlic rub is one of the best things to happen to toast. I don’t think I would eat just one of these either. I love the textural contrast of melty cheese on crunchy toast.

  6. 6
    Katrina @ WVS — February 21, 2014 @ 9:41 am

    I’ve been throwing mushrooms on everything lately….why not make this too?!! Yum!

  7. 7
    Jen of My Tiny Oven — February 21, 2014 @ 9:48 am

    Mushrooms, Cheese and Toast, I don’t think there is a more perfect food combo! I think this is going to be lunch!

  8. 8
    Heather Christo — February 21, 2014 @ 9:58 am

    These are so pretty Maria- I want one with my scrambled eggs this morning!

  9. 9
    Ali | Gimme Some Oven — February 21, 2014 @ 10:20 am

    Love those photos! And the mushroom + gruyere combo sounds PERFECT.

  10. 10
    Becky @ Project Domestication — February 21, 2014 @ 11:12 am

    I’m all about mushrooms lately, too! Must be in the air.
    Okay, where did you get that cookie pan/sheet? I’m in love!!!

  11. 11
    Jennie @themessybakerblog — February 21, 2014 @ 11:16 am

    Mushrooms are my absolute favorite. I would be happy with a bowl of browned mushrooms for lunch/dinner. This toast looks yummy.

  12. 12
    Natalie @ Paper and Birch — February 21, 2014 @ 12:53 pm

    Love mushrooms! These look super yummy. :)

  13. 13
    Meagan @ A Zesty Bite — February 21, 2014 @ 1:34 pm

    I am definitely a mushroom gal myself. This open faced sammie is right up my alley with the mushrooms.

  14. 14
    Kevin @ Closet Cooking — February 21, 2014 @ 4:18 pm

    What tasty mushroom tarts!

  15. 15
    Laura (Tutti Dolci) — February 21, 2014 @ 4:32 pm

    These toasts look so tasty, love the mushrooms and gruyere!

  16. 16
    Arthur in the Garden! — February 21, 2014 @ 4:40 pm

    Yummy!

  17. 17
    Greg Urbano — February 21, 2014 @ 10:15 pm

    Delicious!

  18. 18
    Tieghan — February 21, 2014 @ 11:18 pm

    Lunch tomorrow! Love this!!

  19. 19
    Stephanie — February 21, 2014 @ 11:41 pm

    This looks so fantastic!

  20. 20
    veenashankar — February 22, 2014 @ 7:44 am

    I have book marked this .. Looks fabulous

  21. 21
    Paula – bell’alimento — February 22, 2014 @ 9:21 am

    This looks insanely delish!

  22. 22
    Martha in KS — February 22, 2014 @ 10:38 am

    The good news is that youf tiny “pea in the pod” is almost half-baked, and you’ll hopefully be back to eating your favorite foods soon. Take care.

  23. 23
    Jess @ Gas Stove Girl — February 22, 2014 @ 12:17 pm

    This looks like the PERFECT weekend lunch or light dinner. And I don’t even think my meat-loving fiance would mind the lack of protein with those delicious mushrooms on top :-)

  24. 24
    Holly Waterfall — February 22, 2014 @ 6:22 pm

    Oh my, how comforting and yummy do these look?! I can understand Caleb’s “stinky” comment. I LOVE mushrooms, but I’m not a big fan of how they smell when roasted. I think I may be making this soon. I have a bunch of mushrooms that need to be used up.

  25. 25
    Gia Unglo — February 23, 2014 @ 8:56 pm

    Maria! (And new baby:)) These look scrumptious and im a devotee of all of your creations…you have a superb way of presenting healthful and delicious recipes, incorporating all aspects of all different kinds of eating, from traditional, to vegetarian, to raw, etc Thats why i always always always turn yo your blog everyday!!! I am wondering, would you ever consider posting serving sizes and nutritional info for your recipes?? It would be so helpful to those of us who are trying to mediate what we eat with what we love to cook/bake! Pleassssseeee!:))))

  26. 26
    marla — February 24, 2014 @ 11:31 am

    This is such a great appetizer recipe!

  27. 27
    Gaby — February 24, 2014 @ 10:53 pm

    This is so wonderful, I could eat it everyday!!

  28. 28
    Aqiyl Aniys — February 26, 2014 @ 12:59 pm

    Awesome. This looks so good. I love mushrooms!

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  30. 29
    Kate @Almond Butter Binge — March 5, 2014 @ 10:03 pm

    I LOVE mushrooms and thyme? And gruyere…oh man, these might need to make an appearance on my table some time soon. Thanks for sharing@

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