Mushroom and Fontina Tartine

Recipe courtesy of What’s Gaby Cooking


Gaby from What’s Gaby Cooking prepares a Mushroom and Fontina Tartine that is so simple and delicious; you will instantly fall in love.

Serves 4


1 pound assorted mushrooms (crimini, button, portobellos), cleaned and cut into bite sized pieces
5 sprigs fresh thyme
2 tablespoons olive oil
salt and pepper to taste
4 slices whole grain bread
4 teaspoons unsalted butter, at room temperature
1 ½ cup shredded Fontina cheese


1. Preheat the oven to 425 degrees F.
2. Arrange the mushrooms on a baking sheet. Scatter the fresh thyme on top of the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
3. Transfer the baking sheet into the oven and roast for 25 minutes. Remove the baking sheet from the oven, give the mushrooms a flip onto the other side and finish roasting for 5-10 minutes longer.
4. Once the mushrooms have roasted, remove them from the oven and set aside.Place the 4 pieces of toast onto a new baking sheet and spread 1 teaspoon of butter on each piece of toast.
5. Place the toast into the oven for 2 minutes just until the butter is melted.
6. Remove the toast from the oven and evenly distribute the shredded cheese on top. Place the baking sheet back into the oven and bake for 3-4 minutes until the cheese is fully melted.
7. Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Sprinkle with extra salt and pepper if needed and serve immediately.


Tags: , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>