Mushroom Melts
Tools Required:knife and cutting board, large (10-inch) skillet, measuring cups and spoons, baking sheet
Servings Prep Time
20pieces 20minutes
Cook Time
3minutes
Difficulty Cost
Moderate Moderate
Servings Prep Time
20pieces 20minutes
Cook Time
3minutes
Difficulty Cost
Moderate Moderate
Garnish:
Instructions
  1. Mince garlic (or shallot). Rinse mushrooms and trim stems, then finely chop.
  2. Melt butter in a large skillet over medium-low heat. Add garlic and mushrooms. Cook and stir until soft and most of the moisture has cooked off, about 5 to 7 minutes.
  3. Remove from heat and stir in cheese, sour cream (or yogurt), mustard, rosemary, salt, pepper, and red pepper flakes. NOTE: You can make ahead to this point, and refrigerate until ready to assemble and cook.
To assemble and cook:
  1. Preheat broiler about 5 to 10 minutes before ready to cook.
  2. Slice half of the baguette into 1/2-inch-thick pieces, cutting straight across for smaller rounds, or on the diagonal for larger, oblong shapes.
  3. Place slices of bread on an ungreased baking sheet. Spread about 1 tablespoon of the mushroom mixture on each. Cut more of the baguette as needed to use up the mushroom spread.
  4. Top some or all pieces with a small slice of cheese, if desired.
  5. Broil 3 to 4 minutes, or until bubbling and lightly browned.
  6. Garnish with fresh parsley, either by chopping and sprinkling some over the melts, or by placing sprigs around them.