Sautéed Mushroom Swiss Cheese Toast

Open-faced cheese toast has long been a casual American favorite for turning simple bread into something special. Here, buttery cremini mushrooms and shallot meet melted Swiss under the broiler for deep umami richness.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 395 cal
• 19g protein
• 30g carbs
• 22g fat
• 3g fiber

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Ingredients

• 4 slices thick country-style bread
• 3 tbsp butter
• 12 oz cremini mushrooms
• 1 shallot
• 1 tsp fresh thyme leaves
• 2 tbsp dry white wine or broth
• 8 Swiss cheese slices
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven broiler to high and place a rack about 6 inches from the heat. Line a baking sheet with foil.
2. 2Wipe the mushrooms clean and slice them thickly. Finely mince the shallot and chop the parsley.
3. 3Melt most of the butter in a large skillet over medium-high heat until it foams. Add the mushrooms in a single layer and let them sear undisturbed for 3 minutes.
4. 4Stir the mushrooms, add the shallot and thyme, and continue cooking 4 to 5 minutes until the mushrooms are deeply browned and any liquid has evaporated.
5. 5Pour in the wine or broth, scrape up the browned bits, and cook 1 minute more until the pan is nearly dry. Season with salt and pepper, then remove from heat.
6. 6Meanwhile, lightly butter one side of each bread slice and place buttered-side up on the prepared sheet. Toast under the broiler 1 to 2 minutes until just golden; watch closely.
7. 7Flip the bread so the toasted side is down. Divide the hot mushroom mixture evenly over each slice, spreading to the edges.
8. 8Lay two Swiss cheese slices over the mushrooms on every toast, overlapping slightly so the topping is fully covered.
9. 9Return the sheet to the broiler and cook 2 to 3 minutes until the Swiss is completely melted, glossy, and beginning to brown in spots.
10. 10Pull the sheet out, let the toasts rest 30 seconds, then sprinkle with chopped parsley.
11. 11Serve immediately with a knife and fork so the toasted bread base stays crisp under the savory mushroom-Swiss blanket.