I’m sharing my Cheesy Mustard and Mushroom Toasts, inspired by Mushroom Toast, which reveals a pantry trick you didn’t expect.

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I keep coming back to a weird tasty combo: Simple Garlic Swiss Mushrooms On Toast. It’s not fussy, but something about hot melted Swiss cheese and bright minced garlic makes you decide to skip the usual sandwich.

I call it my guilty little Mushroom Toastie, the kind that looks humble and then totally surprises you. I won’t pretend it’s perfect every time, sometimes I burn the edges or scrape more cheese than needed, but that messy success is part of the charm.

If you want something that feels grown up but doesn’t show off, this will make you curious enough to try it tonight.

Ingredients

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Crusty sourdough gives fiber and carbs, it’s chewy and rustic, great for soaking juices.
Cremini add meaty umami, low calories, fiber, vitamin D precursors, not bland.
Swiss melts beautifully, gives protein and calcium, slightly sweet nutty flavor.
Garlic brings a pungent, savory punch, it’s got antioxidants, can be sharp raw.
Butter and olive oil add richness and mouthfeel, aid browning, add calories.
Dijon lifts flavors with tang and depth, it’s got a small kick.
Parsley freshens, lemon brightens acidity, Worcestershire gives savory complexity, use little.
Thyme is earthy and floral, small leaves boost aroma, pairs with mushrooms.
Kosher salt enhances all flavors, black pepper adds bite and warmth.

Ingredient Quantities

4 slices crusty bread such as sourdough or country loaf

about 12 oz (340 g) cremini or button mushrooms, sliced

2 tablespoons unsalted butter

1 tablespoon olive oil

2 cloves garlic, minced

4 oz (115 g) Swiss cheese, grated or thinly sliced

1 tablespoon Dijon mustard

1 teaspoon whole grain mustard (optional)

1 teaspoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

1 teaspoon lemon juice (optional)

1 teaspoon Worcestershire sauce (optional)

How to Make this

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1. Preheat your oven broiler and line a baking sheet with foil. Toast the 4 slices of crusty bread until lightly golden, then spread each with the tablespoon of Dijon mustard (add the teaspoon of whole grain mustard if you like texture).

2. Wipe and slice about 12 oz mushrooms and pat them dry with paper towels so they brown better. Heat a large skillet over medium-high heat and add the 2 tablespoons unsalted butter and 1 tablespoon olive oil.

3. Add the mushrooms in a single layer, don’t crowd them, and let them sit 2 to 3 minutes so they get a nice brown color. Stir and keep cooking until most of the liquid evaporates and mushrooms are caramelized.

4. Lower heat to medium, add the 2 cloves minced garlic, 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook about 30 to 60 seconds until fragrant but not burned.

5. Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon lemon juice if using, then fold in the mustards so the mushrooms are coated. Taste and adjust salt or pepper.

6. Pile the mushroom mixture onto each mustard-coated toast, then top with the 4 oz grated or thinly sliced Swiss cheese. Grating helps it melt faster.

7. Put the toasts under the broiler for 1 to 3 minutes until the cheese is melted and bubbly, watch it closely so it doesn’t burn.

8. Remove, sprinkle with 2 tablespoons chopped fresh parsley, let cool a minute and serve. A little extra drizzle of olive oil or a quick squeeze of lemon brightens it up if you want.

Equipment Needed

1. Oven with a broiler setting (you need to toast and melt the cheese)
2. Baking sheet lined with aluminum foil
3. Large skillet, 10 to 12 inch (cast iron or stainless is best)
4. Spatula or wooden spoon for stirring and scraping browned bits
5. Chef’s knife for slicing mushrooms and chopping parsley
6. Cutting board
7. Box grater for the Swiss cheese (or a thin slicer)
8. Measuring spoons for butter, oil, Worcestershire, lemon etc
9. Paper towels to pat mushrooms dry so they brown better
10. Oven mitts or tongs and a small timer so you dont burn the toast

FAQ

Q: Can I use a different cheese or make this vegan?
A: Yes. Swiss melts great, but Gruyere, fontina or mozzarella work fine. For vegan, swap butter for plant margarine and use a vegan melting cheese or skip the cheese and finish with avocado or a drizzle of good olive oil.

Q: How do I stop the toast from getting soggy?
A: Toast the bread until really crisp, and add the mushrooms right before serving. You can also keep the mushrooms on low heat while you re-toast the bread, or serve mushrooms on the side so people can spoon them on.

Q: Best way to get mushrooms browned and not stewy?
A: High heat, don’t overcrowd the pan. Use oil plus a bit of butter so it wont burn, and let mushrooms sit a few minutes between stirs so they can sear. Salt toward the middle or end so they release less water.

Q: Can I make the mushroom mixture ahead and how do I reheat it?
A: Yep, keep mushrooms in an airtight container in the fridge up to 3 days. Reheat gently in a skillet, add a splash of water or butter if dry, then spoon onto freshly toasted bread. Avoid microwaving if you want crisp toast.

Q: What do the Dijon and Worcestershire do, are they required?
A: They add tang and umami, but they’re optional. Dijon gives brightness, whole grain gives texture, Worcestershire adds savory depth. For vegans use a vegan Worcestershire or a little soy sauce instead.

Q: Need to use fresh thyme, or can I use dried?
A: Fresh thyme is best for aroma, but dried works. Use about half the amount if dried. Add dried early in cooking so it softens, add fresh near the end for brightness.

Simple Garlic Swiss Mushrooms On Toast Recipe Substitutions and Variations

Bread: use ciabatta, a crusty baguette, or a hardy rye loaf — they soak up the mushroom juices but won’t go mushy.
Mushrooms: try cremini swaps like shiitake, oyster, or thinly sliced portobello for a meatier, deeper flavor.
Swiss cheese: use Gruyere, Emmental, or fontina for similar meltiness and nuttiness; mild cheddar works if you want sharper taste.
Unsalted butter: swap for ghee, olive oil, or a vegan buttery spread if you’re dairy-free; ghee gives a rich, toasty flavor.

Pro Tips

1) Dont rinse mushrooms under water. Pat them dry with paper towels or let them air on a towel for a few minutes so they brown instead of steam. If you add them cold straight from the fridge they’ll release more liquid and slow browning.

2) Cook on properly hot pan and dont crowd it. Work in two batches if you have to. Browning is everything here, it gives the filling deep flavor, and overcrowding just makes them soggy.

3) Use grated cheese and put the toasts close to the broiler, not too far back. Grated melts faster and more evenly, and moving the rack up a notch shortens broiling time so the mushrooms dont overcook while the cheese bubbles.

4) Finish smart: taste for salt after the mushrooms have reduced, then add a squeeze of lemon or a splash of Worcestershire to lift the whole thing. A tiny drizzle of good olive oil at the end makes it taste fresher.