Mushroom & Brie Toasts Recipe

Prepare bread and cheese

Preheat the oven to 375°F (190°C). Arrange the 4 ciabatta slices on a baking sheet. Spread about 1/4 teaspoon of softened unsalted butter on each slice to help toasting and flavor. Slice the brie into thin wedges or 1/4-inch slices so each toast will get about 2 ounces (total 8 oz brie for 4 toasts).

Assemble and bake

When the sautéed mushrooms and onions are finished (see next section), distribute them evenly over the 4 ciabatta slices. Top each with brie slices, covering the mushroom layer. Drizzle about 1/2 teaspoon of organic agave syrup over each toast (total 2 tablespoons across all). Bake in the preheated oven for 8–10 minutes, until the brie is soft and just beginning to melt and the bread is golden at the edges. If you prefer more browning on the brie, place under the broiler for 30–60 seconds—watch closely to avoid burning.

Finish and serve

Remove toasts from the oven. Sprinkle chopped parsley over each, and finish with a light squeeze (about 1/2 teaspoon fresh juice) of lemon if using to brighten flavors. Serve immediately while warm so the brie is gooey and mushrooms are tender.

Prepare vegetables

Wipe mushrooms clean with a damp cloth and slice them about 1/4 inch thick. Peel the yellow onion and cut into thin half-moons (about 1/8-inch). Mince the garlic and strip the thyme leaves from stems.

Cook onions

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add the sliced onions and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until onions are softened and beginning to caramelize, about 10–12 minutes. Reduce heat slightly if onions brown too fast.

Add mushrooms and season

Increase heat to medium-high and add remaining 1/2 tablespoon olive oil and the sliced mushrooms to the skillet. Sprinkle with remaining kosher salt (about 2 1/2 teaspoons total used previously — adjust to taste) and black pepper. Stir to combine and spread mushrooms in a single layer. Cook without stirring for 2 minutes to encourage browning, then stir and continue cooking 4–6 minutes until mushrooms are golden and most liquid has evaporated.

Finish flavors

Reduce heat to medium, add the minced garlic and thyme leaves, and cook 30–45 seconds until fragrant. Taste and adjust seasoning. Remove from heat and set aside until ready to top the toasts.

Right before serving, toss the chopped parsley through the warm mushroom mixture or sprinkle on top of finished toasts as a bright garnish. If using lemon, squeeze half a lemon and use approximately half a teaspoon of juice per toast (or to taste) to add a subtle acid lift that balances the richness of the brie and sweetness of the agave.