Roasted Mushrooms and Raclette Crostini

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 crostini 1x



  • 1 pound Texas mushrooms including shiitakes (stems removed), oyster, and criminis (gills removed), roughly chopped
  • 2 tablespoons olive oil plus more for brushing on bread
  • 1 teaspoon fresh chopped herbs such as thyme, parsley, and rosemary
  • Kosher salt
  • Fresh ground pepper
  • 1214 slices seedy baguette (1/2 inch thick)
  • 1214 slices of Raclette cheese (about 1/81/4 inch thick and wide enough to cover the entire toast)


  1. Heat oven to 450 degrees F. 
  2. Place mushrooms on a roasting pan and roast until the mushrooms have shrunken and have little color, about 15-20 minutes.
  3. Toss the mushrooms with olive oil and herbs. Season with salt and pepper to taste. Set aside.
  4. Reduce oven temperature to 350 degrees F.
  5. Brush bread slices with olive oil on both sides then lay them in a single layer on a baking sheet. Bake until the bread is lightly toasted, 8-10 minutes. 
  6. Mound toasted bread with a spoonful of mushrooms and a slice of Raclette.
  7. Place assembled Mushroom Toasts in the hot oven or under a broiler for 30 seconds or until cheese is just melted. 
  8. Serve warm.


Recipe courtesy of Chef Jason and Becca Kerr of Little Kitchen HTX.