Spelt mushroom and blue cheese toasties are open-faced toasts topped with garlicky sautéed mushrooms and melted blue cheese, finished under the grill until the edges turn golden brown.
The toast stays crisp underneath while the cheese turns soft and bubbling on top. Spelt bread adds a nutty base that holds up well under a hot grill.
This works as a quick lunch or a light dinner alongside soup. You can prepare the mushroom mixture ahead and assemble the toasties in under 10 minutes when you’re ready to eat.
The recipe uses one skillet and a sheet pan, so cleanup stays simple.
Why You’ll Love This Recipe
- Ready in 25 minutes with one skillet and a sheet pan
- Nutty spelt bread holds up well under the grill
- Mushroom topping can be made ahead and stored separately
- Works as a fast lunch or a light dinner with soup
Ingredient Notes
- spelt bread: Thick-cut, day-old slices toast more evenly than soft fresh bread. Any hearty sliced loaf works if spelt isn’t available.
- chestnut mushrooms: Their firm texture holds up under high heat. Button mushrooms work too, though they release more liquid.
- blue cheese: Stilton or Gorgonzola both melt into soft pockets. Use a milder blue if you want less tang.
- fresh thyme: Adds an earthy note that pairs well with mushrooms. Swap in 1/2 tsp dried thyme if fresh isn’t on hand.
- butter and olive oil: Cooking in both keeps the mushrooms from sticking while adding richness. Olive oil alone works if you want it dairy-light.
Crisp Grilled Spelt Mushroom and Blue Cheese Toasties
Description
This grilled spelt toastie pairs earthy sautéed mushrooms with tangy blue cheese, melted until bubbling under a hot grill for a fast savoury bite.
Ingredients
Instructions
- Heat the broiler or grill to high, or heat the oven to 220°C / 425°F on the grill setting.
- Toast the spelt bread slices lightly in a toaster or dry 25 cm / 10-inch skillet until pale gold.
- Heat the olive oil and butter in a 25 cm / 10-inch skillet over medium heat until the butter foams.
- Add the mushrooms in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until golden and the liquid they release evaporates.
- Stir in the garlic and thyme. Cook for 1 minute until fragrant, then season with salt and pepper.
- Arrange the toasted bread slices on a sheet pan 33 x 23 cm / 13 x 9-inch. Spoon the mushroom mixture evenly over each slice.
- Crumble the blue cheese over the mushrooms, covering the toast to the edges.
- Slide the pan under the grill, about 10 cm / 4 inches from the heat. Grill for 3 to 4 minutes, checking every minute, until the cheese melts and turns golden in spots. Pull the pan the moment it bubbles, since blue cheese burns fast.
- Scatter with chives and serve straight away while the cheese is still soft.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 35mg12%
- Sodium 650mg28%
- Potassium 320mg10%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 14g29%
- Vitamin A 400 IU
- Vitamin C 2 mg
- Calcium 180 mg
- Iron 2 mg
- Vitamin E 1 mg
- Vitamin K 5 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 30 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 200 mg
- Magnesium 30 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pull the toasties the moment the cheese bubbles, since blue cheese burns quickly.
- Drain excess liquid from mushrooms before topping the bread.
- Day-old spelt bread toasts more evenly than fresh, soft loaves.
- Crumble cheese by hand for softer melted pockets instead of a flat layer.
