What if I told you that this was the best thing I’ve eaten in weeks?

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

I mean, I know I’m dramatic and all and according to some people, use the term “the best” way too loosely. And I’ve eaten many things over the course of the last few weeks, including but not limited to my fair share of burgers, multiple sushi rolls, pizzas upon pizzas and wine.

I think I had wine for dinner one night, actually. It happens.

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

But yeah. The best thing out of all of those things has been a good ol’ slice of bread covered in mushrooms and cheese. AND MUSTARD AIOLI.

This is my absolute new favorite spread. I want to cover all the things in mustard aioli. It’s INSANE. So insane that I can’t stop using all caps. It’s necessary. And all the real writers around the world just gave the biggest collective, simultaneous eye roll. It’s just that it is so flavorful.

It has pretty much changed my life.

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

These are slightly similar to those red wine roasted mushroom and goat cheese toasts I shared a few weeks ago, except, um… they are totally different. Back then I wasn’t aware of this elixir of the gods, otherwise known as the mustard aioli. Seriously, if you could bottle the tears of baby cherubs this is probably what they would taste like.

Can you tell I’m in love?

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

I know some of you may not be down with eating a raw egg yolk, so if you’re young or old or with child or just not thrilled with that idea, Bobby Flay has one without. I didn’t try it, but still wanted to share in case you’re a bit skeeved out. I’m sure there are others out there, so share below if you’d like.

In the meantime, you might want to try this for breakfast or lunch or dinner or a snack.

Or e). all of the above.

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com


Mushroom Melts with Mustard Aioli

Yield: serves 2

Total Time: 15 minutes


8 ounces sliced cremini mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced or pressed
a pinch of salt + pepper
4 slices whole grain bread
6 ounces fontina cheese, freshly grated

mustard aioli
1 1/2 tablespoons dijon mustard
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon horseradish
a pinch of salt + pepper


Heat a large skillet over medium-low heat. Add olive oil and butter, then add mushrooms and toss well to coat. Cover and cook for 8-10 minutes, until soft and juicy, stirring once or twice during cooking time.

While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with salt and pepper as desired.

Heat the broiler on your oven to the highest setting, placing an over rack directly underneath. Lay four slices of whole grain bread on a baking sheet and pop under the broiler for 1-2 minutes, until golden. Remove and spread a layer of mustard aioli on top.

Remove the cover from the mushrooms and stir in the garlic, salt and pepper, cooking for one minute. Turn off heat, then distribute mushrooms evenly among the four slices of toast. Cover with grated cheese. Place back under the broiler for 1-2 minutes, until cheese is bubbly and slightly golden. Remove and serve immediately with extra mustard aioli on top.

[mustard aioli from martha]

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

Yep. In love.

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84 Responses to “15 Minute Mushroom Melts with Mustard Aioli.”

  1. #
    Jennifer @ Peanut Butter and Peppers — March 11, 2013 @ 7:27 am

    Ohhh, I have to make this for my Husband! I’m not a mushroom fan but he is and I never make him anything with mushrooms. This will make such a great surprise!!


  2. #
    Averie @ Averie Cooks — March 11, 2013 @ 7:35 am

    I just posted last week about cremini mushrooms and that I’m in love with them lately. Like…they can do no wrong. This is perfect for me. And the mustard aioli…I want that on everything!


  3. #
    Angela @ Eat Spin Run Repeat — March 11, 2013 @ 7:49 am

    Ah you’re making me really wish I liked mustard because the seedy toasts and the mushrooms look to die for!!


  4. #
    Ali @ Peaches and Football — March 11, 2013 @ 8:15 am

    Mmmm I love melts. I would swap out the ‘shrooms for chicken though and it would be just perfect! I never was a mushroom fan and I don’t know why because so many people love them. But – I’m all about melty cheese on anything! :)


  5. #
    Elisa @ Insalata di Sillabe — March 11, 2013 @ 8:19 am

    I SO love mushrooms! I’ve never tried mustard aioli (if I have to be sincere I had never heard of it!) but I’ll try to fix this lack of mine as soon as possible!
    Thanks for this yummy recipe!

    xo, Elisa


  6. #
    Brian @ A Thought For Food — March 11, 2013 @ 8:27 am

    Sometimes we need something quick… and totally decadent. This looks like it hits the spot.


  7. #
    Erin | The Law Student's Wife — March 11, 2013 @ 8:47 am

    Tears of baby cherubs?! Bring on the aioli! Judging the the amount of raw cookie dough I’ve consumed without consequence (beyond my jeans size), I think I can handle the uncooked eggs ;-)


  8. #
    Robyn Stone | Add a Pinch — March 11, 2013 @ 9:00 am

    I want these in my life really soon!!! How delish!!!


  9. #
    Cassie | Bake Your Day — March 11, 2013 @ 9:08 am

    Dying for one (or eight) of these.


  10. #
    Nicky @ Pink Recipe Box — March 11, 2013 @ 9:12 am

    I hate hate hate mushrooms and even I want to make these!


  11. #
    erin @hooleywithaz — March 11, 2013 @ 9:26 am

    i want this so. bad. i think i drooled when i saw it…


  12. #
    Carly @ Snack Therapy — March 11, 2013 @ 9:31 am

    Um… I hate mushrooms, but I think I just might make mustard aioli, put it in my Camelbak, and drink it all day long.


  13. #
    Ashley — March 11, 2013 @ 9:35 am

    Yes. I can believe this is the best thing you’ve eaten. I want it now. Right now.


  14. #
    Jess @ Some Snapshots Blog — March 11, 2013 @ 9:39 am

    Anything with mushrooms topped with sauce is automatically delicious!


  15. #
    Julia — March 11, 2013 @ 9:42 am

    This really does look delicious! I love everything aioli, so this is a must-try for me! I totally believe that this is THE BEST :)
    xo Julia


  16. #
    Bev @ Bev Cooks — March 11, 2013 @ 9:47 am

    I can’t feel my legs.


  17. #
    Aggie — March 11, 2013 @ 9:56 am

    Beyond words how delicious this looks. I love mushrooms and I love melts even more.


  18. #
    Alyssa @ Kitchen Cures — March 11, 2013 @ 10:13 am

    Mushrooms, plus cheese, plus mustard aioli with horseradish=love. These looking delicious, I need to try them!


  19. #
    Janelle — March 11, 2013 @ 10:24 am

    I add mushrooms to pretty much every single recipe (don’t hate!) so I can’t wait to make this. Since the shrooms don’t have any real seasoning, that aioli must seriously be heavenly.


  20. #
    allie@sweetpotatobites — March 11, 2013 @ 10:49 am

    mmm cheesy melts are the best! and now i need to try mustard aioli!


  21. #
    Holiday Baker Man — March 11, 2013 @ 10:59 am

    ooooh. tasty!


  22. #
    Katrina @ Warm Vanilla Sugar — March 11, 2013 @ 11:11 am

    Best thing you’ve eaten in weeks?! I am SO IN!


  23. #
    Sarah @ Making Thyme for Health — March 11, 2013 @ 11:28 am

    These look incredible. Mushrooms+cheese+bread=heaven. And the mustard aioli sounds like the perfect touch!


  24. #
    Little Kitchie — March 11, 2013 @ 11:35 am

    I want that aioli on everything. Making for lunch startinggggg NOW.


  25. #
    Meghan @ The Tasty Fork — March 11, 2013 @ 11:38 am

    OH YUM!! This looks great! I wanna sneak some bacon in there!


  26. #
    Marie @ The Finer Points of Life — March 11, 2013 @ 12:08 pm

    Hello, gooey cheese! Is it wrong that I’m salivating in my cubicle? This must go on my “need to make” list ASAP!


  27. #
    Ashley @ Wishes and Dishes — March 11, 2013 @ 12:10 pm

    Mustard Aioli? Mmmmm sounds delightful! Love the melty cheese pics!


  28. #
    kris — March 11, 2013 @ 12:29 pm

    OMG… I can already TASTE these with an ice cold glass of rose…. this is not the way to start the week is it?!?! oh, yes it is!! I am going for it!!


  29. #
    Ashley Bee (Quarter Life Crisis Cuisine) — March 11, 2013 @ 12:30 pm

    Aioli is magical. I made it myself only one time but it was fantastic.


  30. #
    Meagan @ Scarletta Bakes — March 11, 2013 @ 12:42 pm

    Omagaw… omaGAW. This is the best, the best, the B. E. S. T.!

    Seriously, satisfying my mushroom, melty, mustard cravings all in one bite? No drama here, that’s just plain winning.


  31. #
    Emily — March 11, 2013 @ 12:47 pm

    Maybe I’m silly. But can you let me in on a secret on how you “grate” fontina??? I’ve been just thinly slicing it every time one of your recipes calls for grating it because, well, if I take it to my cheese grater it’ll all just mush. Am I missing something?? SORRY!!

    And as a sidenote: I made the bacon skillet Brussels pizza this weekend. I think I died. Now I’ve come back to life, and am officially a happier person after consumption.


  32. #
    lclikessnacks — March 11, 2013 @ 12:57 pm

    want dis right now.


  33. #
    Bianca @ Confessions of a Chocoholic — March 11, 2013 @ 1:08 pm

    I’ve been obsessed with little toasts/bruschetta like foods lately and you just added to my list. This looks insanely good!


  34. #
    Morgan — March 11, 2013 @ 1:12 pm

    Love this! Looks like something I would typically make impromptu for lunch or dinner…well except the aioli! I used to be intimidated by these, but yours sounds simple! Thanks for sharing.


  35. #
    lisag — March 11, 2013 @ 1:59 pm

    Anything covered in drippy cheese is a win win!


  36. #
    Kendra | apartment 302 — March 11, 2013 @ 2:54 pm

    Sautéed Mushrooms are my jam! Mmmm And smothered in ooey gooey cheese. You sure know the way to my heart! Haha


  37. #
    Eileen — March 11, 2013 @ 3:17 pm

    Yes! This is exactly the kind of thing I eat for lunch all the time–although I am generally too lazy to make a beautiful aioli like yours, and end up just using plain old dijon mustard. :) Mushrooms, cheese, and bread–hooray!


  38. #
    tracy {pale yellow} — March 11, 2013 @ 4:14 pm

    You had me a melty cheese and sauteed mushrooms! This. looks. marvelous!


  39. #
    Katy @KatysKitchen — March 11, 2013 @ 4:24 pm

    Make anything a “melt” and it turns into magic. Good job. Nothing wrong with wine for dinner. ;)


  40. #
    gracekelle at leangirlsclub — March 11, 2013 @ 4:49 pm

    I love mustard aioli…or all aiolis in general. This looks amazing!


  41. #
    Honey What's Cooking — March 11, 2013 @ 5:07 pm

    this looks incredibly delicious… so tasty! love the combo of mushrooms and mustard. it’s heaven!


  42. #
    Rachel M. — March 11, 2013 @ 5:12 pm

    Uugh, this needs to get in my belly. Now. It looks ah-mazing..

    ..Although to be fair, any bread topped with sauteed mushrooms and covered in cheese that’s cooked until its gooey and melted is going to be good in my book.

    Will definitely have to make this soon.


  43. #
    Moni @ {Moni Meals} — March 11, 2013 @ 5:31 pm

    My golly. Jessica this is such a good recipe. I just want one- pretty pretty please! I love your flavor combination you have done here and so beautiful too. :)


  44. #
    Amanda @ Once Upon a Recipe — March 11, 2013 @ 6:13 pm

    Well i would totally believe you considering that it looks THAT good. Plate me up a couple of these melts with a gigantic glass of red wine and I will be one happy camper. In fact, I may have to make that very thing happen this week.


  45. #
    Lori — March 11, 2013 @ 6:43 pm

    I’m in the process of making these as I write this! I didn’t have any horseradish, so I used a Harissa infused olive oil instead to give the aioli a little kick. Holy cow! I’ve eaten three spoonfuls already! It’s so good! The hubby called and asked what’s for dinner. After I explained the recipe, he begged for bacon on the melts, too. Everything’s better with bacon, right? I cannot wait for dinner!! And, to think, I had no idea what I was going to fix tonight. :)


  46. #
    Larry — March 11, 2013 @ 8:25 pm

    I DIED when you said it’s made from the bottled tears of baby cherubs.
    I love you.


  47. #
    Whitney — March 11, 2013 @ 8:31 pm

    This looks amazing! Since we are trying to be gluten free I may just need to make a big bowl of this… a bowl of mushrooms and cheese with aioli sounds like heaven!


  48. #
    Kelly — March 11, 2013 @ 9:22 pm

    This sounds oh so good! The yolk DOES freak me out.. but you guys haven’t died yet right?! Lovely mushrooms, Jessica!


  49. #
    Carrie @ Kiss My Whisk — March 11, 2013 @ 11:38 pm

    You’ve done it again, my pants get tighter just looking at all of the amazing food on your blog!


  50. #
    Jen @ Savory Simple — March 12, 2013 @ 7:24 am

    Mustard aioli? Yes!



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