Crisp Grilled Spelt Mushroom and Blue Cheese Toasties

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

Sliced mushrooms and garlic sizzling in a skillet, glossy and golden, with a wooden spoon stirring the pan.

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.

Two plates of spelt mushroom toasties on a linen napkin beside a cup of tea and a small knife.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Mixed

Cuisine: British

Courses: Lunch

Difficulty: Easy

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 2.20

Calories: 370

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten, Vegetarian

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

4 slices spelt bread ((about 320 g); thick-cut, day-old works well)
250 g chestnut mushrooms (sliced)
2 cloves garlic (minced)
1 tsp fresh thyme (leaves picked, or 1/2 tsp dried)
15 g unsalted butter (/ 1 tbsp)
15 ml olive oil (/ 1 tbsp)
100 g blue cheese (crumbled, Stilton or Gorgonzola)
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh chives (chopped, for garnish)

Instructions

1
Heat the broiler or grill to high, or heat the oven to 220°C / 425°F on the grill setting.
2
Toast the spelt bread slices lightly in a toaster or dry 25 cm / 10-inch skillet until pale gold.
3
Heat the olive oil and butter in a 25 cm / 10-inch skillet over medium heat until the butter foams.
4
Add the mushrooms in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until golden and the liquid they release evaporates.
5
Stir in the garlic and thyme. Cook for 1 minute until fragrant, then season with salt and pepper.
6
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.
7
Crumble the blue cheese over the mushrooms, covering the toast to the edges.
8
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.
9
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.

Keywords: spelt toastie, mushroom blue cheese toast, grilled spelt bread, spelt mushroom recipe, blue cheese toast

Equipment

25 cm / 10-inch skillet
sheet pan 33 x 23 cm / 13 x 9-inch
chef's knife
cutting board
toaster or oven grill

Tips

Slice mushrooms evenly so they cook at the same rate and release moisture together in the skillet.
Toast the spelt bread lightly before topping, since a pale crust holds the mushrooms without turning soggy.
Watch the grill closely during the last minute, since blue cheese browns and burns faster than milder cheese.
Crumble the cheese by hand instead of grating, so it melts in soft pockets rather than a flat layer.
Cook the mushrooms until the liquid fully evaporates, so the bread stays crisp once topped.

Variations

Add crispy bacon lardons to the mushroom mixture for a smokier, heartier toastie with extra protein.
Swap chestnut mushrooms for a mix of wild mushrooms when they're in season for a deeper, earthier flavor.
Drizzle honey over the melted blue cheese just before serving to balance the tang with light sweetness.

Storage and Reheating

These toasties stay best eaten fresh, right after the cheese melts and the edges turn golden. The mushroom topping keeps separately in an airtight container in the fridge for up to 3 days.

If you have leftover assembled toasties, store them in the fridge for up to 2 days. Reheat in the oven or a toaster oven at 180°C / 350°F for 5 to 6 minutes, until the bread re-crisps and the cheese softens again. Skip the microwave, since it makes the spelt bread turn rubbery.

Serving Suggestions

Spelt mushroom and blue cheese toasties work well as a light lunch with a green salad on the side. A sharp vinaigrette cuts through the richness of the melted cheese.

Serve them alongside a bowl of tomato soup for a fuller meal, or set out a few toasties for a casual gathering with drinks. Cut each slice in half for smaller sharing portions.

Read it online: https://greatbritishspeltrecipes.com/recipe/grilled-spelt-mushroom-blue-cheese-toasties/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!