Artichoke & Mushroom Toasts Recipe

5 1 1
Artichoke & Mushroom Toasts Recipe
Artichoke & Mushroom Toasts Recipe photo by Taste of Home
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Artichoke & Mushroom Toasts Recipe

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5 1 1
Publisher Photo
Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. —Nancy Mueller, Bloomington, Minnesota
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 5 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 5 min.

Ingredients

  • 36 slices French bread baguette (1/2 inch thick)
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 6 garlic cloves, minced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/3 cup mayonnaise
  • 1 tablespoon shredded Parmesan cheese
  • 2 cups (8 ounces) shredded Swiss cheese

Directions

Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.
In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.
Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.
To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.
Originally published as Artichoke & Mushroom Toasts in Taste of Home Christmas Annual Annual 2010, p6

Nutritional Facts

1 piece: 118 calories, 7g fat (2g saturated fat), 8mg cholesterol, 126mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 36 slices French bread baguette (1/2 inch thick)
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 6 garlic cloves, minced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/3 cup mayonnaise
  • 1 tablespoon shredded Parmesan cheese
  • 2 cups (8 ounces) shredded Swiss cheese
  1. Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.
  2. In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
  3. Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.
  4. Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.
To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.
Originally published as Artichoke & Mushroom Toasts in Taste of Home Christmas Annual Annual 2010, p6

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Bonito User ID: 1630276 187024
Reviewed Aug. 18, 2013

"Artichokes are my favorite but combined with the mushrooms, another favorite this is so good and so easy to make - love it."

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