Mushroom, Herbs and Fontina Toast - Canyon Bakehouse

Mushroom, Herbs and Fontina Toast

Sautéed mushrooms are complimented with mild fontina cheese and fresh thyme for a delicious savory snack


  • 1 C. Sliced Cremini Mushrooms

  • Salt and Pepper, to taste

  • 1 Tbsp Olive Oil

  • 2 Tbsp. Minced Shallot

  • 1 Tbsp. Balsamic Vinegar

  • ½ tsp. Fresh Thyme Leaves

  • 2 Slices Canyon Bakehouse 7 Grain Bread

  • 2 Slices Fontina Cheese


  1. Place the mushrooms in a large sauté pan over medium heat.
  2. Season the mushrooms with salt and pepper and cook for about 3-5 minutes, until softened.
  3. Add olive oil to the pan as needed to avoid sticking.
  4. Add the shallots and sauté for 2 minutes.
  5. Pour in the vinegar and sauté for 2 minutes more.
  6. Finish the mushrooms with fresh thyme leaves and remove from the heat.
  7. Arrange the mushroom on the bread slices and top with fontina.
  8. Place the toasts under the broiler for 2-3 minutes, until the cheese is golden and melted.

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