The New Mushroom Toppers
Prep time
Cook time
Total time
Contributed with permission by ARA Content.
Recipe type: Side
Cuisine: American
Serves: 4
Melted Swiss & Mushroom Topper
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced (about 3 cups)
  • 8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)
  • 1 cup chopped onion
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 cup coarsely shredded Swiss cheese (about 4 ounces)
  • ¼ cup sliced pitted black olives (preferably imported)
Mushroom & Country Sausage Topper
  • 8 ounces pork sausage links (about 8), cut into ½-inch pieces
  • 1 pound white mushrooms, sliced (about 6 cups)
  • 2 cups chopped fresh tomatoes (2 large tomatoes)
  • ½ cup sliced green onions (scallions)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Melted Swiss & Mushroom Topper
  1. In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
  2. To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
Mushroom & Country Sausage Topper
  1. In a large skillet, over medium-high heat, cook and stir sausage pieces until browned, about 5 minutes. Stir in mushrooms; cook and stir until mushrooms are golden, about 5 minutes. Add tomatoes, green onions, salt and pepper; cook until heated through, about 1 minute.
Recipe by Webicurean at