Cheese and Mushroom Squares
CHEESE AND MUSHROOM SQUARES
I love an easy appetizer. And that is exactly what these cheese and mushroom squares are: easy to make and delicious to eat. I must admit; this recipe is old school. That is what I love about it. I love making old recipes my family made that they haven’t had in years and bring back the memories. My grandma has a little note on this recipe card that says “Super!”. I told her that I wanted to make them, and when I went to her house on Thanksgiving we made them and they we’re a total hit! They get their fabulous dark green color from parsley! And lots of it. It looks like spinach (which would also be good in this recipe… I’ll have to remember that) but it is just a whole lot of parsley. I love parsley because it has great flavor without being overbearing. And you will appreciate that when you add ¼ cup of it to this dish.
I also love this recipe because it takes no special ingredients. You may have all the stuff to make these in your fridge/pantry already. The best part about these squares is that the base is just sandwich bread! Told ya, it’s old school. The bread gets nice and toasty in the oven and is a great crust for these squares. Aside from the sandwich bread crust, you have lots of tender chopped mushrooms, cheese galore and crisp sautéed onion piled high on top! It’s a great appetizer for a crowd because you can cut the squares as little or as big as you’d like.
Cheese and mushroom squares tips:
You can use any type of mushrooms you like for this appetizer. I just used white button mushrooms, but any kind would do.
- You could also use any kind of cheese for these squares. The recipe calls for mozzarella and parmesan, but you can use your favorite kind!
The mushroom/cheese topping would also taste great piled high on another kind of bread, such as a crostini or sourdough. Just cut the bread into slices, pile the toppings on and bake as usual.
I hope you have a great weekend and a Merry Christmas! I appreciate all of you who take the time to read this blog and I am thankful for you this Holiday season! See ya back here on Tuesday!
- 1 medium onion chopped
- 3 cups mushrooms chopped
- 3 tablespoons plus more for buttering the bread
- ¼ cup dried parsley or you can used ½ cup fresh parsley, chopped fine
- 2 egg yolks
- ¾ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- 1 teaspoon salt
- 6-8 slices sandwich bread crust cut off and flattened slightly with a rolling pin
- Preheat oven to 350 degrees
- In a medium pan over medium heat, melt the 3 tablespoons butter. Add in the onion and mushrooms and sauté until tender, about 6-8 minutes.
- Add in the parsley, egg yolks, both cheeses and salt. Make sure to start stirring quickly so your yolks don’t cook. Keep stirring until all the cheese is melted and everything is well combined.
- Meanwhile, start buttering one side of your bread and place it face down into a 9x13 pan. Do this until the whole bottom is covered with bread (you may need to cut a few in half).
- Spoon the mushroom/cheese mixture onto the bread and spread out evenly.
- Bake at 350 degrees for 20-25 minutes until the bread gets golden brown.