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)

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.

Total

Servings

10

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Dearmoscato · by Monica Villegas

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)

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

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.

Was this recipe helpful?

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.