Mushroom toast with goat cheese


  • 6ounces shiitake mushrooms sliced thinly

  • 8ounces white mushrooms sliced thinly

  • 8ounces baby bella mushrooms sliced thinly

  • leavesfrom two stems of thyme

  • 2cloves garlic minced

  • ¾teaspoon salt

  • ½teaspoon pepper

  • ½cup FilippoBerio Olive Oil

  • 1french baguette cut into ½” slices

  • 10ounces fresh chevre goat cheese

  • micro greensoptional ( garnish )


  1. Place the baguette slices on a sheet pan. Brush or drizzle approximately ¼ cup of FilippoBerio olive oil over the baguette slices. Broil on high heat for 2 to 3 minutes, watching closely so that you can remove the slices as soon as they brown.
  2. Set a skillet over medium high heat. Add 1 Tablespoon of olive oil to the pan, and stir in the shiitake mushrooms. Cook the mushrooms until they soften, approximately 6 minutes. Remove the cooked mushrooms from the pan and set aside. Repeat for the white mushrooms, followed by the baby bella mushrooms.
  3. Once all mushrooms are cooked, add another Tablespoon of olive oil to the pan, plus add all of the cooked mushrooms back into the pan, along with the salt, pepper, leaves of thyme, and the minced garlic. Stir to combine, and cook for 2 to 3 minutes.
  4. On each slice of baguette, spread goat cheese, and top with the cooked mushroom mixture. Garnish with micro greens if desired