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Balsamic Mushroom Toasts


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  • 1 baguette (fresh stick)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 6 cups sliced mushrooms
  • 1/2 tsp herbes de Provence
  • 1/4 tsp each salt and pepper
  • 1/4 cup chopped fresh parsley
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup shaved Asiago cheese


Adapted from


Step 1

Cut baguette diagonally into 24 slices. Broil on baking sheet for 30 seconds on each side or until golden. Set aside.
In large skillet, heat oil over medium-high heat; cook garlic, mushrooms, herbes de Provence, salt and pepper, stirring occasionally, for about 5 minutes or until browned and moisture is evaporated. Remove from heat; stir in parsley, vinegar and mustard.
(Make-ahead: refrigerate in airtight container for up to 8 hours; let stand at room temperature for 30 minutes before continuing.)
Spoon onto prepared toasts. Sprinkle with Asiago.

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