Mushroom and Fontina Tartine

Gaby from What’s Gaby Cooking prepares a Mushroom and Fontina Tartine that is so simple and delicious; you will instantly fall in love.

I’m obsessed with a lot of things. Avocados, cookies, cheese and mushrooms. My love affair with mushrooms started a few years back in culinary school and I have been obsessed ever since. They are just so flavorful, meaty and versatile and you can use them in just about anything.

Recently, because it’s been so darn cold here in LA (I know we are total wimps when it comes to weather – but I just can’t help it!) I’ve taken to roasted mushrooms. That way I can sit in front of the oven and warm up as the mushrooms are roasting.

Once the mushrooms are done roasting, you can use them in any variety of things… but one of my favorites is a cheesy tartine. I just take a few pieces of toast, give them a swipe of butter, let them toast up in the oven, and finish it off with a handful of shredded fontina cheese on top. After the cheese has melted, they get a hefty spoonful of the roasted mushroom mixture and a sprinkle of salt and pepper.

Does it get any easier than that? This is a quick and easy meal that everyone will enjoy! I’ve been known to serve it for brunch, lunch and/or dinner. It’s extremely versatile and you’re definitely going to love it!

Mushroom and Fontina Tartine

Mushroom and Fontina Tartine

Serves 4


  • 1 pound assorted mushrooms (crimini, button, portobellos), cleaned and cut into bite sized pieces
  • 5 sprigs fresh thyme
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 4 slices whole grain bread
  • 4 teaspoons unsalted butter, at room temperature
  • 1 ½ cup shredded Fontina cheese


  1. Preheat the oven to 425 degrees F.
  2. Arrange the mushrooms on a baking sheet. Scatter the fresh thyme on top of the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Transfer the baking sheet into the oven and roast for 25 minutes. Remove the baking sheet from the oven, give the mushrooms a flip onto the other side and finish roasting for 5-10 minutes longer.
  4. Once the mushrooms have roasted, remove them from the oven and set aside.Place the 4 pieces of toast onto a new baking sheet and spread 1 teaspoon of butter on each piece of toast.
  5. Place the toast into the oven for 2 minutes just until the butter is melted.
  6. Remove the toast from the oven and evenly distribute the shredded cheese on top. Place the baking sheet back into the oven and bake for 3-4 minutes until the cheese is fully melted.
  7. Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Sprinkle with extra salt and pepper if needed and serve immediately.

4 Comments to “Mushroom and Fontina Tartine”

  1. Monika says:

    What a great way to use mushrooms. I am eating more of them these days as I think they are a super food, so I am always
    looking for new great recipes!

  2. Julie says:

    It looks delicious! I will make it tonight…

  3. CertifiableGirl says:

    This may sound like a stupid question but do you dry toast the bread first THEN top with butter and place back into the oven for two minutes or just top the un-toasted bread with butter and place in the oven for two minutes?

  4. MushroomChannel says:

    Not a bad question at all. Butter the bread prior to placing in the oven and it will allow it to melt, soaking up all that great flavor. Bon Appetit.