Appetizers and Snacks, Vegetarian

Mushroom Asiago & Thyme Bread Cups

Nicoletta August 5, 2017

Mushroom Asiago & Thyme Bread Cups, the perfect appetizer for a mushroom lover that is easy to eat and packed with mushroom flavor, crisp toasty bread seasoned wonderfully with good organic ingredients, and of course some melted Asiago cheese to top it off.

Song of the day: Barry White – Can’t Get Enough Of Your Love Baby.

Mushroom Asiago & Thyme Bread Cups

Mushroom Asiago & Thyme Bread Cups, finger food at its best with these beautiful bowls of seasoned toasted bread that house wonderfully sauteed crimini mushrooms, held in place with beautiful melted Asiago cheese and topped with a sprig of fresh thyme. Perfect for a supper starter, even better for a party pleaser appetizer.

 

 

Nicoletta: Every time my father would leave early in the morning to go on his mushroom “hunt”, we knew that my mother wasn’t happy. She hated it when he told her he would go, for a couple of reasons. First, she was worried about him going up in the mountains alone, especially years ago when there were no cell phones around, searching for mushrooms in the woods, through valleys and crevices, where she knew you could find all kinds of animals, including vipers, one of her biggest fears. Second, even if my father has a mushroom license and he knows what he’s picking, she wouldn’t eat wild mushrooms, too afraid of dying from eating a bad one, too many stories in her head of fatal incidences. My brother and I, there’s a different story, we loved when my dad brought home a basket full of mushrooms. Only the three of us would feast on the “bounty”.

Loreto: Even though I was not born in Italy, the feelings were pretty much the same. Maybe in my early years, mushrooms were not high on my list, but when I started to understand food and began to enjoy cooking which was around age 8, the excitement for mushroom picking began. Like Nicoletta’s dad, my dad too was an expert mushroom guy. Very knowledgeable, grew up in the country side of Italy. My mother, on the other hand, was like Nicoletta’s mom, leery of anything wild especially wild mushrooms, tainted by all the fearful stories of people dying from eating what they thought were good mushrooms, but turned out to be poisonous. I don’t know if all the stories were true, I trusted my dad and really enjoyed going to the countryside and learning how to pick mushrooms and which one you would definitely not touch. Am I an expert, no, but I am an expert at eating them that is for sure!

Mushroom Asiago & Thyme Bread Cups

N.: The mushrooms my father picked and brought back home if he had a good harvest, were carefully and gently selected, brushed, cleaned and divided between eating them right away and freezing them for a later use. What dish was made with the wild mushrooms, you’re asking? Well, as you can easily guess, mostly a pasta dish, especially if the mushrooms he found were the meaty and always sought after porcini. “Fettuccine with porcini mushroom” is a staple in Italian cooking. Our plate would be filled with juicy morsels of mushrooms, while my mother would ask for just plain fettuccine, but I could see her eyeing our plates with a mixture of envy and worried eyes.

L: I was not familiar with porcini mushrooms until I went to Italy and I tasted them for the first time. I was in awe at the flavor and texture of them and how well they went with the fettucine. We would come home after picking mushrooms and my dad would take care of the cleaning. I never had them in a pasta, my dad would saute them in olive oil, perperoncino, (chilies), salt and pepper with just a touch of wine at the end for added flavor. I just remember diving into that plate of mushrooms and enjoying the flavor and plump texture so much. I remember BBQ’s and having them on my steak too, absolutely delicious, not to mention on pizza an all time favorite of mine! Mushrooms that were familiar to me were crimini, and button top, also oyster a favorite, and chanterelle. I have to say an all time favorite is a dish that they serve at a local vegan restaurant in Edmonton called Padmanadi’s. They have this mushroom deluxe dish that is all mushroom of various breed, and all extremely delicious, in that ever so rich sauce, yum! So hearing of Mushrooms Canada contests both Nicoletta and I were very excited as we both love working with this incredible food.

Mushroom Asiago & Thyme Bread CupsMushroom Asiago & Thyme Bread Cups

N.: I’ve always loved mushrooms, wild or farmed, and I am glad in our family, now, everybody loves them so we can bring them to the table once a week. Our favorite recipes include pasta dishes, appetizers, side dishes, and wherever our creativity leads us. This Mushroom Asiago & Thyme Bread Cups are our contribution to the Appetizer Spotlight FBC2017 presented by Mushrooms Canada. We enjoyed making them and most of all eating them. They were gone fast and among sounds of pleasure.

L.: I absolutely love these mushroom bread cups. The bread wonderfully seasoned with that amazing organic olive oil and fresh thyme flavor coming through with every crispy bite. The mushrooms hold nicely in the bowl of bread with that amazing melted Asiago cheese adding such a creaminess under and over top the mushrooms. The mushrooms themselves explode with their unmistakable rich earthy flavor accompanied by sauteed garlic and thyme which marry well with all the flavors happening in this dish. I love the juiciness of the mushrooms and how the bread just absorbs all that flavor leaving none to waste, fulfilling our motto “Waste not want not”.

Mushroom Asiago & Thyme Bread CupsMushroom Asiago & Thyme Bread Cups

N.: Finger food has to be easy to eat, balanced in flavor, and appealing to the eye. These Mushroom Asiago & Thyme Bread Cups hit all three points making them a great addition to any social gathering.

L.: One thing that always attracts me to an appetizer is the smell. It is one of our most powerful senses and when something smells wonderful, you can rest assured that it will be a crowd pleaser. I can tell you from my experience these appetizers had me hooked right away.

Mushroom Asiago & Thyme Bread CupsMushroom Asiago & Thyme Bread Cups

N. and L.: We always want that our guests have the best experience. Give these Mushroom Asiago & Thyme Bread Cups a try, the aroma will entice them and after the first bite you’ll see how much they’re enjoying them, their facial expression and vocal appreciation will be confirmation that you have a hit on your hands.

Song of the day: Barry White – Can’t Get Enough Of Your Love Baby.

Mushroom Asiago & Thyme Bread Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 bread cups

Mushroom Asiago & Thyme Bread Cups

Ingredients

    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

Instructions

    Bread:
  1. Cut bread slices into even quarters.
  2. Place bread squares in a bowl, little at a time and drizzle with olive oil and dried oregano.
  3. Toss well being careful to not break bread.
  4. Set aside.
  5. Mushrooms:
  6. Wash and clean mushrooms and let drain.
  7. Wash thyme and let dry.
  8. Cut mushrooms into thin slices.
  9. In a large saute pan drizzle in olive oil-
  10. Toss in onions and whole garlic, pressing garlic down a bit to release some flavor.
  11. Saute for 2 minutes or until onions are soft and translucent.
  12. Place cut mushrooms into saute pan and saute for about 2 minutes.
  13. Season with salt and pepper.
  14. Add in fresh thyme and water, and saute for 8 minutes.
  15. Take off heat and set aside.
  16. Bread cups:
  17. With a brush oil cup cake molds with olive oil, making sure to coat sides and bottom well-
  18. Take individual bread squares and press into molds forming a cup.
  19. Place some grated Asiago cheese into the bottom.
  20. take a heaping teaspoon of the mushroom mixture and place into bread cups.
  21. Top with a pinch of grated Asiago cheese, and a small sprig of fresh thyme.
  22. Place molds on a baking sheet.
  23. Pre- heat oven to 375°F-
  24. Place mushroom Asiago bread cups into oven and bake for 15 minutes.
  25. Take out of oven, let cool for 1 minute.
  26. With a long fork carefully take bread cups out of mold.
  27. Plate and serve.
  28. Enjoy!

Mushroom Asiago & Thyme Bread Cups

Making our recipes? Take a pic and tag us on Instagram: @sugarlovespices/#sugarlovespices. You’re going to be in our gallery!

Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.

You Might Also Like

19 Comments

  • Reply Milena | Craft Beering August 5, 2017 at 9:31 am

    These bread cups are so adorable Nicoletta! I am loving the mushroom & asiago combination. I would totally make a dinner out of them, with a small side salad perhaps and will be as happy as can be! Pinned!

    • Nicoletta
      Reply Nicoletta August 6, 2017 at 11:42 pm

      Thank you, Milena! They were just incredibly delicious! The fact that they are easy and quick to make will assure we’ll make them again and again!

    • Loreto
      Reply Loreto August 6, 2017 at 11:46 pm

      Hi Milena, that sounds like a delicious plan. We loved these bread cups. The asiago and mushrooms married so well, and the seasonong on the bread and the fact that there were those crispy edges and bottom makes these so so wonderful. I love finger foods that hold together and these meet that criteria well. Thanks a bunch for the comment, and happy cooking!
      Cheers!
      Loreto

  • Reply bergetrk August 7, 2017 at 7:35 am

    It’s so funny that both of your mothers were against wild mushrooms! This mushroom appetizer looks so flavorful. I’d love to be served these at any party or even as a light dinner!

    • Nicoletta
      Reply Nicoletta August 7, 2017 at 9:34 am

      I think most Italian moms are like that, afraid and worried about everything! 🙂 These cups are so delicious! Thank you for your comment, Kathy!

  • Reply Dawn @ Girl Heart Food August 7, 2017 at 7:42 am

    Mushrooms are one of my favourite things and I’m pretty sure I could make a meal out of just these cups! Love the pairing with asiago cheese and thyme! Just lovely 🙂 !

    • Nicoletta
      Reply Nicoletta August 7, 2017 at 9:37 am

      Thanks Dawn! Yes, even for supper they are fantastic. I can’t wait we make them again!

  • Reply Dawn @ Girl Heart Food August 7, 2017 at 7:43 am

    Oh, and Pinning, of course 🙂 !!

  • Reply Ann Sageer August 7, 2017 at 9:05 am

    I have loved mushrooms since I was quite young. My dad and I were the only ones who would eat them – which was a very good thing – more for us! 😉 This appetizer looks amazing, and something my entire family would devour! Loved reading your experiences surrounding this delicious morsel!

    • Nicoletta
      Reply Nicoletta August 7, 2017 at 9:32 am

      Ah, ah, that’s what we would say to my mom: “More for us!” 🙂 . We’re sure your family would love them, they were devoured by ours 🙂 . Thanks, Annie!!

  • Reply Denise from Urb'n'Spice September 15, 2017 at 8:14 am

    Yum! A savoury appetizer with mushrooms and cheese is a winner in my eyes. Your recipe for Mushroom Asiago & Thyme Bread Cups look so amazing. My father was like your father, a naturalist with a skill for foraging that he passed along to me. I love it! I enjoyed your stories, as always 🙂

    • Nicoletta
      Reply Nicoletta September 15, 2017 at 8:41 am

      Thank you so much, Denise! I am not that good at foraging, unfortunately, I still rely on him 🙂 . This appetizer is amazing, really!

  • Reply Gabrielle @ eyecandypopper September 15, 2017 at 8:49 am

    Such a simple yet tasty recipe! I wasn’t always a fan of mushrooms, but I love them now, as long as they are well roasted and not soggy! haha These little cups would be fantastic at a cocktail party/reception! I’ve always been too afraid to eat wild mushrooms, but I dream of knowing more about it to be able to pick my own. I think foraging is such a wonderful activity to reconnect with nature.

    • Nicoletta
      Reply Nicoletta September 15, 2017 at 9:12 am

      Thank you, Gabby, I agree on foraging, totally reconnects you with mother nature. These mushroom bread cups were gone in the blink of an eye, so good and so pretty (Loreto said he’s going to make them again for my birthday party 🙂 ).

  • Reply Nidhi Patel September 15, 2017 at 9:43 am

    Thank you, Nicoletta and Loreto, for sharing the stories and fears; makes you wonder if such a beautiful experience of being near to nature are going to go long lost. I certainly wish and hope not.

    Such a lovely idea for a party appetizer. A perfect one bite wonder and I love the thyme. I am sure to try this deliciousness – yum! 🙂

    • Nicoletta
      Reply Nicoletta September 15, 2017 at 10:00 am

      Thank you, Nidhi, I am often wondering the same. And I sincerely hope not, just like you. We’ll do our best to make it stay! They are perfect as a party appetizer, and so good. Hope you try them and let us know!

  • Reply Karen Ahmed September 17, 2017 at 7:19 pm

    I want to eat at your house!

    • Loreto
      Reply Loreto September 18, 2017 at 3:09 am

      Hi Karen, if you are evry in out neck of the woods Nicoletta and I would love to have you over for a wonderful dinner! Maybe we will make the Mushroom Bread Cups.
      Have a wonderful week!
      Loreto

  • Reply Alexandra | Occasionally Eggs September 20, 2017 at 9:45 am

    Such a cute appetizer! I’ll be gathering mushrooms for the first time this year with a friend of my grandmother, I can’t wait. I never gathered wild mushrooms in Canada, even though we had a lot of morels where I lived. Thyme and mushrooms are wonderful together.

  • Leave a Reply