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Four Cheese Mushroom Toasts Recipe
Ash Tyrrell

Four Cheese Mushroom Toasts Recipe

I still remember the first time I made these Four Cheese Mushroom Toasts — the smell alone had me hovering near the oven like a kid waiting for cookies. The mix of gooey cheeses, golden mushrooms, and crisp sourdough created the perfect comfort snack. The whole thing came together so effortlessly that I knew I had to make it again.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 400 g sliced cremini mushrooms — they bring an earthy meaty flavor that holds up beautifully against the richness of the cheese.
  • 2 tbsp salted butter — adds depth and helps the mushrooms brown perfectly.
  • 1 tbsp olive oil — prevents the butter from burning and gives extra flavor.
  • 1 tbsp Worcestershire sauce — creates a deeper savory mushroom flavor.
  • ¼ tsp salt — seasons the mushrooms lightly.
  • ¼ tsp ground black pepper — gives a touch of warmth.
  • ½ cup mayonnaise — forms a creamy base for the cheese mixture.
  • ¼ cup sour cream — balances the richness with gentle tanginess.
  • 2 tbsp melted butter — adds extra creaminess to the cheese spread.
  • 2 cloves garlic minced — sharp flavor that complements the mushrooms.
  • 1 tbsp dried onion flakes — gives onion flavor without adding moisture.
  • ¼ tsp ground black pepper — rounds out the taste.
  • ½ cup grated Parmesan cheese — salty and sharp adds depth.
  • ½ cup grated Havarti cheese — buttery and melty for smooth texture.
  • ½ cup grated Swiss cheese — nutty flavor pairs beautifully with mushrooms.
  • ½ cup grated Mozzarella cheese — adds stretch and gooeyness.
  • ¼ cup sliced green onions — bright and fresh adds contrast.
  • 4 slices sourdough bread — sturdy enough to hold the toppings without getting soggy.

Method
 

  1. Heat the butter and olive oil in a skillet over medium-high heat until the butter melts. Add the sliced mushrooms, along with salt and pepper, and let them cook for about five minutes. Stir occasionally until they start to brown, then add the Worcestershire sauce and cook another few minutes until the mushrooms turn golden and flavorful. Let them cool and set aside some pretty slices for topping.
  2. In a bowl, mix the mayonnaise, sour cream, and melted butter until smooth. Add the garlic, onion flakes, and pepper. Fold in all the grated cheeses and sliced green onions until fully combined. This mixture should be thick, creamy, and rich.
  3. Place the sourdough slices on a baking sheet and toast under the broiler until lightly golden. Flip the bread and toast the other side as well. Let the bread cool slightly — warm, not hot — so the topping spreads easily.
  4. Mix the cooled mushrooms (except the reserved slices) into the cheese mixture. Spread this mushroom-cheese filling generously on each toasted bread slice. Top with the reserved mushroom slices for a nice finish. Broil until the cheese bubbles and turns golden brown. Watch closely — it only takes a few minutes.

Notes

  • I always grate the cheese fresh — pre-shredded cheese never melts as beautifully.
  • I let the mushrooms brown deeply for maximum flavor.
  • Cooling the mushrooms fully keeps the cheese mixture from becoming oily.
  • I spread the topping thickly because more cheese always means better toast.
  • I stay near the oven while broiling — the perfect golden top can become burnt quickly.