MUSHROOM ASIAGO & THYME BREAD CUPS

Finger food at its best with these beautiful bowls of seasoned toasted bread that house wonderfully sautéed crimini mushrooms, held in place with beautiful melted Asiago cheese and topped with a sprig of fresh thyme.

Bread:
3 large slices of white sandwich bread
2 Tbsp e.v.o. oil
1 Tbsp dried oregano
pinch salt
Mushrooms:
500 g crimini mushrooms, cleaned, chopped
1/4 yellow onion, chopped
2 cloves garlic whole
1 tsp pepper
pinch paprika
salt to taste
2 Tbsp fresh thyme (1 Tbsp if using dried thyme)
1 tsp water
2 Tbsp e.v.o. oil
100 g mild Asiago cheese, grated
fresh sprigs of thyme for garnishing

View the full recipe at sugarlovespices →