Smoked paprika, sage and an oak-aged Chardonnay enhance the rich, earthy flavor of this grilled mushroom and cheese toast. Drizzled with a balsamic glaze, this makes an irresistible meatless appetizer for backyard entertaining.
20m
PREP TIME
15m
COOK TIME
222
CALORIES
11
INGREDIENTS
Servings: 14 (1 slice)
Ingredients
- 1/3 cup dry white wine, such as oak-aged Chardonnay
- 1/4 cup olive oil
- 1 tablespoon McCormick® Rubbed Sage
- 1 teaspoon McCormick® Smoked Paprika
- 3/4 teaspoon McCormick® Garlic Salt
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1 pound sliced mushrooms, such as white or cremini (baby bella) mushrooms
- 1 loaf artisan bread, such as multi-grain, sourdough or country white (about 1 1/4 pounds), cut into 1/2-inch thick slices
- 2 cups shredded Fontina cheese, divided
- 1 tablespoon finely chopped fresh parsley
- 4 teaspoons balsamic glaze
INSTRUCTIONS
- 1 Mix wine, oil, sage, smoked paprika, garlic salt and pepper in large bowl. Add mushrooms; toss to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor.
- 2 Grill mushrooms in grilling basket over medium-high heat 10 minutes or until tender and well browned, stirring occasionally. Grill bread slices 1 to 2 minutes per side or until grill marks appear.
- 3 Arrange bread slices in single layer on large perforated grilling tray or disposable aluminum grilling tray. Layer evenly with 1 1/2 cups of the cheese and grilled mushrooms. Sprinkle with remaining 1/2 cup cheese. Place tray on grill. Grill over medium-high heat with lid closed 2 minutes or until cheese is melted. Sprinkle toasts with parsley and drizzle with balsamic glaze. Serve immediately.
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