Recipe Box, Mushroom Toast with Rosemary and Sea Salt
I am addicted to the Rosemary and Sea Salt bread from the Fresh Market
Don’t worry, if you can’t buy it, I will show you a quick way to make your own
Toast bread slices and saute the mushrooms in a little butter and olive oil
Add rosemary and freshly ground black pepper
Deglaze the pan with a dash of sherry, white wine or broth~ it will smell amazing
Toast bread* until golden and top with a layer of Parmesan
*if using plain bread, toast bread then drizzle a few drops of olive oil on slices and spread around with your finger. Sprinkle with chopped rosemary and sea salt.
Or use Rosemary Salt
Now proceed with recipe
Top Parmesan with mushrooms and finish with another generous layer of Parmesan
Bake at 400 for 10 minutes, or until cheese has melted and everything is hot and happy
Serve immediately
Mushroom Toast with Rosemary & Sea Salt
Ingredients
- Rosemary & Sea Salt Bread* {Fresh Market} or high quality french sour dough or ciabatta bread
- 8 oz. sliced mushrooms such as Baby Bella
- 1 T unsalted butter
- sea salt
- pepper
- olive oil
- 3-4 oz freshly grated Parmesan cheese
- 2-4 T fresh rosemary chopped
- rosemary sprigs for garnish
Instructions
- Saute mushrooms in butter and olive oil over medium high heat until moisture releases and they begin to turn golden. Add rosemary and pepper. Add sherry and stir to deglaze pan. Set aside.
- Slice bread to desired thickness. Do not slice it too thin, you want it to be sturdy enough to support your toppings. Toast bread in a 400 degree oven or toaster until starting to brown. Sprinkle toast with Parmesan cheese. Top with mushrooms and more Parmesan. Return to 400 degree oven for 10 minutes or until heated through and cheese is melted.
- Serve immediately
Notes
This delightful toast is great by itself, or with salad, soup, or as a side to an entree~HH loved it with his steak
You could also cut it into smaller pieces and serve it as an appetizer or a crouton to top soup or salad
Enjoy!
Thanks so much for visiting~
You might also like French Onion Soup Stuffed Mushrooms with Gruyere and Rosemary Croutons
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Thank you.
Thanks Liz! Have a great weekend~ >
Mmmm another winner, Jenna! This is perfect for an appetizer or a side dish, or really, even for a meatless meal.
Thanks Kitty! I love recipes like this that I can eat as a meal when I’m by myself or serve the guys meat to go with theirs~Are your temps cooling off yet? We are still sweating here 🙂 >
Yum!
Happy Friday, Jenna!
I’m not a big mushroom fan but every once in a while play with baby bellas, this looks good:@)
Jenna, I could happily dine on your mushroom toast with a glass of wine for dinner! Our grocery store sells La Brea Bakery Rosemary Olive Oil Bread and it is divine 🙂
That looks yummy! And I happen to have rosemary growing outside my kitchen…Pretty, too.
This looks so yummy. I would never have thought to put the mushrooms on the bread- sogginess. But since you’ve baked out the juices, no worries!
Thank you for sharing at the #HomeMattersParty!
Thanks for the party Jane!
This has been calling my name. I can’t wait to try it! I have done my shopping for the week but maybe I can squeeze this in as well. YUM!
Huh, what a neat recipe!
Thanks for joining Cooking and Crafting with J & J!