Ingredients
- 1 baguette, sliced into 1-inch pieces
- 2 tablespoons olive oil, divided
- 2 cups sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, drizzle with 1 tablespoon olive oil, and toast for 5–7 minutes until golden and crisp.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and browned.
- Add minced garlic, thyme, rosemary, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Stir in grated Parmesan and remove from heat, mixing until mushrooms are evenly coated.
- Spoon the mushroom mixture onto toasted baguette slices and sprinkle generously with shredded mozzarella.
- Bake for 5 minutes or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Swap in different cheeses like fontina, gouda, or brie for variety.
- Use a mix of mushrooms such as shiitake or oyster for deeper flavor.
- Drizzle with balsamic glaze before serving for a sweet-tangy kick.
- Add red pepper flakes for a spicy twist.
- Make it vegan with plant-based cheese alternatives.
- Store leftovers in the fridge for up to 2 days; reheat in oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
