Gruyere & Mushroom Toasts with Spring Greens

Gruyère & Mushroom Toasts with Spring Greens
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 slices whole-grain sourdough bread
  • 1 tablespoon plus 1 1/2 tsp. olive oil
  • 1 large red onion, thinly sliced
  • 12 ounces mixed mushrooms or cremini mushrooms, sliced
  • 4 large cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon plus 1 1/2 tsp. cider vinegar
  • 5 ounces spring salad mix
  • 1/2 large avocado--pitted, peeled and diced
  • 4 ounces shredded Gruyere


Preheat a grill or grill pan over medium-high. Grill the bread until grill marks form, 2 to 3 minutes per side. Transfer to a rimmed baking sheet.

Preheat the broiler. In a large nonstick or cast-iron skillet, heat 1 1/2 tsp. olive oil over medium. Add three-quarters of the sliced onion. Increase the heat to medium-high and cook, stirring often, until the onion softens, about 3 minutes. Add the mushrooms, garlic and thyme; cook, stirring often, until soft, about 5 minutes. Season with salt. Remove from the heat; cover to keep warm.

In a large bowl, whisk the vinegar and remaining 1 tbsp. olive oil; season and toss with the greens, remaining onion and the avocado.

Top the toasts with the mushroom mixture and the cheese. Broil until the cheese melts, 2 to 3 minutes. Serve the toasts with the salad.