Gruyere and Mushroom Sandwich Bites
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
32
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Calories
72 kcal
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Cuisine
Australian
Gruyere and Mushroom Sandwich Bites
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These Gruyere and Mushroom Sandwich Bites are the perfect gourmet finger food. These mini vegetarian party snacks are simple to make and are a great for a crowd at parties as everyone loves grilled cheese, and mushroom melts are always a big hit! Or instead of as a finger food, why not try serving them as an easy appetizer. And for the foodies in your life make them fancy with the optional black truffle infused olive oil.
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Ingredients
For the mushroom filling
- 1 lb mushrooms - see note 1
- ¼ stick butter
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt - see note 2
- ¼ teaspoon black pepper
- ¼ cup dry white wine - see note 2
For the sandwiches
- ¼ stick butter
- 16 firm white sandwich bread
- 2 cups finely grated gruyere - see note 3
To serve
- ½ teaspoon truffle oil optional
- 1 tablespoon finely chopped fresh parsley
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Instructions
For the mushrooms filling
- Slice or chop the mushrooms ensuring they are all about the same size (see note 1)
- Melt the butter (¼ stick / 2 tbsp) of butter in a large nonstick skillet.
- When the butter has melted, add the mushrooms, salt, pepper and fresh thyme.
- Cook the mushrooms over a medium heat until they have released their juices to the pan.
- Add in the wine and continue to cook for 5-8 minutes until all the liquid has evaporated and the mushrooms are quite dry.
- Set the mushrooms to one side.
To make the sandwich bites.
- Pre-heat the oven to 400ºF/200ºC.
- Melt the remaining butter in a small pan or in a bowl in the microwave.
- Brush one side of the slices of bread with butter then use a grill pan or griddle to lightly toast the outside.
- Set the 8 slices of bread out on lined baking sheet, toasted side down.
- Sprinkle half of the cheese over the 8 slices of bread.
- Spoon the mushroom mixture over the cheese and then top with the remaining cheese.
- Place the remaining 8 slices of bread on the sandwiches, toast side up.
- Bake the sandwiches for 5 minutes then flip and cook for a further 2-3 minutes until the cheese has just melted.
- Cut each sandwich into 4 squares, arrange on a platter, then drizzle with the truffle oil (if using) and garnish with fresh parsley.
Notes
- You can use any mushrooms in this recipe, although I would avoid portobello mushrooms as they tend to release too much water. Make sure you chop them all the same size so they cook at the same rate.
- You can replace the wine with low sodium vegetable broth/stock. But if you do this don't add the salt to the mushrooms until everything has evaporated. Then taste the mixture and add salt accordingly.
- If you can't find Gruyere then Jarlsberg, Emmental or American Swiss Cheese can be used instead.
Nutrition Information
Show Details
Calories
72kcal
(4%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
9mg
(3%)
Sodium
126mg
(5%)
Potassium
67mg
(2%)
Vitamin A
80IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
116mg
(12%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 126mg | 5% |
| Potassium | 67mg | 1% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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