Roasted Mushroom & Swiss on Garlicky Sourdough

I wanted a light meal for dinner and wasn’t in the mood for meat. I saw this recipe on Two Peas & Their Pod that looked perfect. I roasted the mushrooms with olive oil and fresh thyme then toasted slices of sourdough under the broiler. I rubbed garlic over both sides of the toasted sourdough, layered the mushrooms on top followed by shredded Swiss cheese and more fresh thyme. I melted the cheese under the broiler until gooey then served immediately. They tasted fantastic! Both my husband and I loved this open faced sandwich! I have more sourdough & mushrooms in the refrigerator – guess what I’ll be making for lunch tomorrow.

Preheat the oven to 375 degrees. Line a baking sheet with tinfoil.

Slice the mushrooms then place them in a single layer on the baking sheet. Drizzle with olive oil then toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste along with some fresh thyme then toss to coat again. Place into the oven and roast, stirring halfway through, for 17-20 minutes. Remove the mushrooms from the baking tray and set aside.

Turn the oven to broil. Place the toast on the same baking tray you cooked the mushrooms on. Place under the broiler to toast making sure to watch carefully so they don’t burn. Flip and toast the other side. Remove from the oven and rub both sides of each piece of toast with a clove of garlic. Divide the toast evenly with the mushrooms then top with grated Swiss cheese and fresh thyme. Place back under the broiler, making sure to watch carefully so they don’t burn, until the cheese melts.

Remove from the oven and serve immediately. Enjoy.

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Roasted Mushroom & Swiss on Garlicky Sourdough

Yield: 2

Total Time: 25 min.

Ingredients:

8 oz button mushrooms, sliced thickly
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
Fresh thyme leaves, to taste
2 thick slices of sourdough bread
1 clove of garlic
Swiss cheese, grated

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with tinfoil.

Slice the mushrooms then place them in a single layer on the baking sheet. Drizzle with olive oil then toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste along with some fresh thyme then toss to coat again. Place into the oven and roast, stirring halfway through, for 17-20 minutes. Remove the mushrooms from the baking tray and set aside.

Turn the oven to broil. Place the toast on the same baking tray you cooked the mushrooms on. Place under the broiler to toast making sure to watch carefully so they don't burn. Flip and toast the other side. Remove from the oven and rub both sides of each piece of toast with a clove of garlic. Divide the toast evenly with the mushrooms then top with grated Swiss cheese and fresh thyme. Place back under the broiler, making sure to watch carefully so they don't burn, until the cheese melts.

Remove from the oven and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Two Peas & Their Pod

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16 Responses to “Roasted Mushroom & Swiss on Garlicky Sourdough”

  1. 1

    Hari Chandana — April 2, 2014 @ 10:43 pm

    Looks super delicious and perfect!

    [Reply]

  2. 2

    mia xara — April 2, 2014 @ 11:19 pm

    This is so appetizing, Pam! I love sourdough bread, especially with a garlicky touch :)

    [Reply]

  3. 3

    lenia — April 2, 2014 @ 11:29 pm

    Such an inviting and mouthwatering snack!
    Kisses,dear!

    [Reply]

  4. 4

    Angie@Angie's Recipes — April 3, 2014 @ 1:32 am

    A fantastic open sandwich!

    [Reply]

  5. 5

    Cathy at Wives with Knives — April 3, 2014 @ 6:54 am

    These open face sandwiches look delicious, Pam. I’m always looking for meatless recipes to add to my recipe file. I like the idea of broiling the mushrooms. Yummy.

    [Reply]

  6. 6

    Kim in MD — April 3, 2014 @ 8:59 am

    Yum! This would be a great appetizer, too!

    [Reply]

  7. 7

    Lia — April 3, 2014 @ 9:56 am

    Delicious combination Pam. I love mushrooms on toast and yours looks so yummy!!
    Cheers,
    Lia.

    [Reply]

  8. 8

    Nanci — April 3, 2014 @ 3:58 pm

    Ok looks yummy !!! But I want to know where the plate came from soooo cute!!,

    [Reply]

    • Pam replied: — April 4th, 2014 @ 8:17 am

      Nanci,

      I got the plate at Home Goods. They have a great collection of dinnerware there!

      Pam

      [Reply]

      • Nanci replied: — April 4th, 2014 @ 8:32 am

        Thanks Pam!!

  9. 9

    Chris @ The Café Sucré Farine — April 3, 2014 @ 5:33 pm

    This looks like a combination of ingredients made in heaven. I would definitely repeat this one too!

    [Reply]

  10. 10

    Joanne — April 3, 2014 @ 6:44 pm

    Sounds delicious to me! I love making veggie + cheese tartines like this.

    [Reply]

  11. 11

    Blond Duck — April 3, 2014 @ 7:54 pm

    How’d the kids like it?

    [Reply]

    • Pam replied: — April 4th, 2014 @ 8:16 am

      Miranda,

      They both dislike mushrooms so they opted for a ham and cheese sandwich
      instead. :-)

      Pam

      [Reply]

  12. 12

    Jovina Coughlin — April 4, 2014 @ 2:35 pm

    My kind of sandwich. Looks really good!

    [Reply]

  13. 13

    Ines — April 6, 2014 @ 3:36 am

    So yummy! :P

    [Reply]

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