Mushroom and Gouda Cheese Bread Bake

Name: Mushroom and Gouda Cheese Bread Bake
Yield: 10 servings
Ingredients: 10 slices French bread (cut in 4 inches); 20 ounces white mushrooms; 2 small yellow onions; 2 tbsp butter; 1 tsp Vegeta seasoning; 1/2 tsp pepper; 10 slices gouda cheese; mayonnaise (just enough for the corn to stick to it); corn (as much as you'd like per slice); tomato slices (as many as you'd like per slice); pickles (as many as you'd like per slice); ketchup (ideally Polish ketchup); chives (sprinkle to taste)

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This Mushroom and Gouda Cheese Bread Bake is an open-faced sandwich bake that combines buttery sautéed mushrooms and onions with melted gouda cheese, corn, and fresh tomato on thick-cut French bread—a savory, vegetable-forward comfort dish.

Servings

10

Recipe Source

View original recipe

From Dearmoscato · by Monica Villegas

13 Ingredients

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Instructions

1
Start by washing the mushrooms on a strainer.
2
Grate the mushrooms and onion and place in a bowl.
3
Preheat oven to 400 F.
4
Melt the butter in a large pan. Add the mushrooms and onion and cook for about 2-3 minutes, then season it with Vegeta and pepper. Cook until it's soft and most of the water has evaporated, about 10-15 minutes.
5
Cut the bread to 4-inches in length and slice in half. Spread butter to taste and add roughly 2 tbsp per mushroom mix on each bread slice. Top with cheese and place in oven for 5-10 minutes or until the cheese starts to brown in corners.
6
Spread mayo on each slice to taste and top with corn. Place tomato and cucumber slices on top and add ketchup to taste. Top with chives.

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Tips & Notes

Pro tips

Sauté mushrooms and onions until golden and any liquid evaporates (8–10 minutes); this concentrates flavor and prevents a wet bake.
Spread mayonnaise thinly on bread before layering toppings—it acts as an adhesive and adds richness without excess moisture.
Layer in order: bread → mushroom mixture → gouda → corn → tomato slices to prevent toppings from sliding off during baking.
Cut French bread into uniform 4-inch pieces so all slices bake evenly and finish at the same time.

Substitutions

White mushrooms → cremini or portobello (use 1–2 large portobellos; earthy depth increases)
Gouda → gruyère or aged cheddar (similar melting behavior and richness)
Vegeta seasoning → 1/2 tsp garlic powder + 1/4 tsp paprika + 1/4 tsp dried thyme (approximate flavor match)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 2 days; reheat at 350°F for 8–10 minutes until cheese melts again.

Common Questions

Can I prepare this bread bake ahead of time?

Yes. Sauté the mushrooms and onions up to 1 day ahead and store refrigerated. Assemble the bread slices with toppings just before baking for best texture.

What temperature and how long do I bake this?

The recipe does not specify baking temperature or time. Bake at 375°F for 12–15 minutes until cheese melts and bread edges crisp, or adjust based on your oven.

Can I substitute the gouda cheese?

Yes. Gruyère, emmental, or aged cheddar work well. Avoid soft cheeses that won't melt evenly.

How much corn and tomato do I use per slice?

The recipe is flexible—use as much as you prefer per slice. A light layer prevents sogginess; start with 1–2 tbsp corn and 1 tomato slice per bread piece.