shitake cheese toasts

Categories: Appetizers, Posted by Sandy Bergsten - Comments (0)


5 ounces shitake mushrooms, stemmed and sliced

1 shallot, peeled and finely chopped

2 T butter

½ tsp chopped fresh thyme

1 T sherry

½ cup Jarlsberg cheese dip

1 package bruschetta toasts



Sauté mushrooms and shallots in butter over medium heat until browned. Stir in the thyme and sherry. Can made ahead of time, cover and refrigerate.

Line a baking sheet with foil. Top each toast with a ½ tsp of mushroom mixture. Spread ½ tsp Jarlsberg dip on top.

Preheat broiler. Broil toast until bubbly and just beginning to brown.

Serve immediately.


Makes 30-40


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