Gruyere and Mushroom Sandwich Bites
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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
For the mushroom filling
- 1 lb mushrooms - see note 1
- 1/4 stick butter
- 1 tsp fresh thyme leaves
- 1/2 tsp salt - see note 2
- 1/4 tsp black pepper
- 1/4 cup dry white wine - see note 2
For the sandwiches
- 1/4 stick butter
- 16 firm white sandwich bread
- 2 cups finely grated gruyere - see note 3
- 1/2 tsp truffle oil optional
- 1 tbsp finely chopped fresh parsley
For the mushrooms filling
Slice or chop the mushrooms ensuring they are all about the same size (see note 1)
Melt the butter (1/4 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.
- 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.
Calories: 72kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 126mg | Potassium: 67mg | Vitamin A: 1.6% | Vitamin C: 0.4% | Calcium: 11.6% | Iron: 3%