This is like a double whammy for many of your faces.

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts I

I’m pretty sure mushrooms and goat cheese are strictly in the “loathe” category for many people? Luckily I’m not one of them. Apologies. Sort of.

Okay. I’m at least semi-compassionate regarding the mushrooms, which is a lot more than I can say about other aspects of my life. Emphasis on the “semi” though. I used to be a mushroom hater too. My dad swore up and down (he still does) that they are a fungus that should not be consumed. I agreed, mainly because I was lazy and afraid of trying new things. And because canned mushrooms dumped on sub par pizza does not a mushroom lover make. Ever.

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts I


I sautéed them in butter. And salted them – afterwards. Holy cow. It was like angels singing.

And every other cliche term that comes to mind right now? Yeah. It was like that too.

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts I

I’m pretty sure that I tell you this story every single time I post a recipe focused on mushrooms, but the point is that I was almost instantly hooked and have been ever since. I still prefer them in moderation and usually with.. “other things”… whatever that may be. In this instance it’s toasted bread and goat cheese. And red wine. It’s not like you can ever go wrong with THAT.

There is something about really crusty (uh, in a good way), toasted, buttery bread and soft, juicy mushrooms. I don’t know what it is.

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts I

Oh – I’ve totally done something with this combination before in the form of risotto. Um, it’s only one of my favorite meals ever to exist in the history of things existing in the universe. That I’m now just realizing hasn’t been in my dinner rotation at all recently and I just want to scream WHY NOT!? to anyone that will listen. Which happens to be you. Goodness, you should be so thrilled that you don’t have to live with me. I am a legitimate pain in the arse. Not only would I subject you to random shouts of fury but then you would also have to listen to my constant (loud/poor/perfect) singing of one-hit wonders from the 90s. Which are, how do I say thing… fabulous.

But then I’d make you mushroom toasts and turn it all around. I hope?

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts I


Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts

Yield: serves about 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour


12 ounces mini mushrooms (portobellos/white), stems removed if desired
1/2 cup red wine
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 garlic cloves, minced or pressed
2 teaspoons fresh thyme leaves
2 teaspoons freshly chopped oregano
1/4 teaspoon pepper
1/4 teaspoon coarse sea salt
2 tablespoons freshly chopped parsley

1 loaf of artisan grain bread or 1 baguette, sliced
4 tablespoons unsalted butter, softened butter
1/2 teaspoon garlic salt
12 ounces goat cheese, softened


Preheat oven to 425 degrees F.

Add mushrooms to a large baking dish, then add butter, olive oil, garlic, thyme and oregano, tossing well to coat. Pour in the red wine and mix well, coating all the mushrooms. Roast for 25-30 minutes, until mushrooms are soft and juicy, tossing once or twice in between cooking time. Remove and sprinkle on salt and pepper, stirring well. Sprinkle on chopped parsley.

While the mushrooms are cooking, prepare sliced bread on a baking sheet. Spread with softened butter and a sprinkle of garlic salt. Either place on the lower rack in the oven under the mushrooms, or wait until the mushrooms are finished. Bake for 10-12 minutes, until golden brown, checking once during cooking time. Remove and let cool slightly, then spread with softened goat cheese. Top with mushrooms!

You can also just eat these mushrooms... straight.

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts I

Probably not.

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69 Responses to “Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts.”

  1. #
    Rhyann — January 30, 2013 @ 11:37 pm

    These look (and sound) heavenly. Since I’m a lover of anything with wine, cheese, or mushrooms, I’m certain I’d love these!


  2. #
    Ashley — January 31, 2013 @ 9:41 pm

    I love goat cheese and mushrooms. This recipe’s definitely for me. Though, in the absence of goat cheese last night, I used blue cheese (which would probably make some people cringe even more) and *that* was delicious. LOVE these mushrooms!!


  3. #
    Kocinera — February 1, 2013 @ 4:43 am

    Ooooh, that looks so delicious! Over the past few years I have totally been converted from a mushroom hater to a mushroom lover, big time. Paired with goat cheese sounds even more amazing!


  4. #
    meghan — February 3, 2013 @ 8:48 am

    The pictures immediately reminded me of a wine festival I visited last year during which a similar dish was served and it was really delicious. I love wine festivals and my favorite Vancouver International Wine Festival is among the top 10 events of this kind taking place in my native city. Last year the atmosphere was great and I loved the idea of brining together wine tasting and raising money for a good cause so I’m really looking forward to this year’s edition. Hopefully, I’ll discover some new great recipes just as this one. :)


  5. #
    Bev @ Bev Cooks — February 4, 2013 @ 7:44 pm

    I can’t stop thinking about these dang things ever since you showed them to me uuuuuuuuuuuuuugggghhh.



  6. #
    Anxhela — February 5, 2013 @ 12:45 pm

    Love this, great idea to stuff the mushrooms. Been following your blog for over a year and haven’t commented, never got the nerve. But I love all your recipes. I wish technology was invented to a point where I can go through the screen and grab that food.


    • Jessica — February 5th, 2013 @ 12:47 pm

      thank you so much for commenting!


      • Anxhela — February 5th, 2013 @ 5:39 pm

        Your welcome, thanks for replying. Have a great day.

  7. #
    Lady ID — February 8, 2013 @ 10:19 pm

    My friend and co-blogger introduced me to your blog. I’ve been checking it out for a few months and you have some really great recipes.

    I really like goat cheese and mushrooms so this sounds delish. I don’t drink wine but I know I can substitute that. Between this and the cast iron skillet pizza, I have some new ideas to try :)


  8. #
    The Vanilla Bean — February 12, 2013 @ 11:46 am

    I lovee mushrooms. Not a big fan of goats cheese. Would you recommend an alternate?


  9. #
    Cici — March 23, 2013 @ 12:36 pm

    I was wondering how you thought these might go with your whipped feta?



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