Roasted Mushroom and Gruyere Toasts

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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

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

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Servings
8 -10 toasts

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

Instructions

  1. 1. Preheat oven to 375°F.
  2. 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. 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. 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. 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.”

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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. 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.

  3. 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.

  4. 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!:))))

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