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Artichoke & Mushroom Toasts

 Artichoke & Mushroom Toasts
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
36 ServingsPrep: 30 min. Bake: 5 min.


  • 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


  • 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

2 of 2

Artichoke & Mushroom Toasts (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 appetizer equals 118 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 126 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.