• Ingredients:
  • 3-4 FunGuy Portobello mushrooms
  • 1 long baguette
  • 4 tablespoons olive oil, divided
  • 2 teaspoons Italian seasoning
  • ½ teaspoon coarse salt
  • 6-8 cherry tomatoes
  • 1 cup arugula
  • 2/3 cup cream cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard

Holiday parties are on the horizon and we want you to make it a FunGuy time for all with a quick and easy festive appetizer!

These herb toasts with slices of our portobello mushrooms, a bit of peppery arugula, sweet slices of cherry tomato, with a dollop of creamy dijon mustard come together in a half hour and makes enough for a small crowd. 

Extra guests? No worries! This recipe is easy to double and takes barely any more time or effort!

DIRECTIONS:

  1. Preheat oven to 375F. Line 2 baking sheets with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Cut the mushroom caps into ¼ inch thick slices and transfer to one baking sheet in a single layer. Cut the baguette into ½ inch thick slices and transfer the slices to the other baking sheet in a single layer. 
  3. Drizzle half of the olive oil over the mushroom slices and the other half over the bread slices.
  4. In a small bowl mix the Italian seasoning and salt together and sprinkle it over the mushrooms and sliced bread. Place both baking sheets into the oven to cook for 10-15 minutes or until the mushrooms have browned and the bread slices have toasted. 
  5. While the mushrooms and bread cook, prepare the tomatoes and cream cheese spread. 
  6. Rinse the tomatoes and arugula under cool water. Shake off excess water from the arugula and transfer it to a colander to drain and transfer the tomatoes to a cutting board. Slice the tomatoes into thin rounds and set aside. 
  7. In a bowl mix the cream cheese, Worcestershire sauce, and Dijon mustard. Taste and add salt or adjust the Worcestershire sauce and mustard to taste. 
  8. Once the mushrooms and toasts are done, remove them from the oven and allow them to cool about 5 minutes before laying the toasts out on a serving plate. 
  9. To assemble the portobello toasts spread a small spoonful on top of each toast, add arugula, a slice or two of portobello mushroom, and top with a tomato slice. Repeat with the rest of the toasts and mushroom slices. 
  10. Serve immediately. 

Have a Fun meal!