Mushroom Spinach Corn Toast Recipe – Easy Fontina Cheese Bake

Last Updated on 2 months by Neha Deshmukh

Mushroom Spinach Corn Toast Recipe – Easy Fontina Cheese Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, satisfying, and flavourful snacks or light meals. This Mushroom Spinach Corn Toast is exactly that – a delightful little bake that comes together in under 30 minutes. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favourite ever since! It’s perfect for a quick lunch, a cozy evening snack, or even a light brunch.

Why You’ll Love This Recipe

This toast isn’t just easy; it’s bursting with flavour! The earthy mushrooms, vibrant spinach, and sweet corn create a wonderful texture and taste combination. Topped with melted, nutty Fontina cheese, it’s a little slice of heaven. Plus, it’s super customizable – I’ll share tons of variations later on. Honestly, who doesn’t love a good cheese toast?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2/3 cup sliced mushrooms (about 85g)
• 1 cup packed baby spinach (about 30g)
• 2 tablespoons sweet corn (about 15g)
• 2 thick bread slices
• 3-4 tablespoons grated Fontina cheese (about 30-40g)
• 2 garlic cloves
• 2 tablespoons pasta sauce
• 1.5 teaspoons oil (about 7.5ml)
• Salt to taste
• Pepper to taste
• Red chili flakes (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Fontina Cheese: Oh, Fontina! This semi-hard cheese originates from the Piedmont region of Italy. It has a wonderfully nutty, buttery flavour that melts beautifully. It’s not super common in India, but you can often find it in well-stocked cheese shops or larger supermarkets.
• Bread: I love using a good, sturdy bread for this. Sourdough adds a lovely tang, while multigrain gives it a nice texture. You could even use a thick-cut white bread if that’s what you have on hand.
• Spinach & Mushrooms: Fresh is best! Look for vibrant green spinach and firm, unblemished mushrooms. Button mushrooms are great, but feel free to experiment with cremini or shiitake for a more intense flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes, until they’re slightly tender and starting to brown.
2. Add the baby spinach and chopped garlic to the pan. Cook for just about a minute, until the spinach wilts down. It shrinks fast, so keep an eye on it!
3. Stir in the sweet corn, salt, and pepper. Cook for another 2 minutes, stirring occasionally, then set the mixture aside.
4. Now, grill or toast your bread slices until they’re golden brown and nicely crisp. This is important – you don’t want soggy toast!
5. Spread 1 tablespoon of pasta sauce evenly on each toast slice. Don’t go overboard with the sauce, or it might make the toast soggy.
6. Sprinkle the grated Fontina cheese generously over the pasta sauce.
7. Top with the sautéed mushroom-spinach-corn mixture.
8. Bake in a preheated oven at 350°F (175°C) for 7-8 minutes, or until the cheese is melted and bubbly.
9. Garnish with a pinch of red chili flakes (if you like a little heat!) and serve warm.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. This will steam them instead of browning them. Work in batches if necessary.
• For extra flavour, add a pinch of dried oregano or thyme to the mushroom mixture.
• Keep a close eye on the toast while it’s baking to prevent the cheese from burning.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she swears by using a cashew-based cheese sauce instead of Fontina. Nutritional yeast also adds a cheesy flavour!
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread. There are some fantastic options available these days.
• Spice Level Adjustment: If you’re a chili lover like my brother, feel free to add more red chili flakes, or even a dash of hot sauce to the mushroom mixture.
• Quick Weeknight Version: Use pre-made sautéed mushrooms and spinach from the supermarket to save time.
• Add Protein: Throw in some cooked chicken or paneer for a more substantial meal.

Serving Suggestions

This Mushroom Spinach Corn Toast is delicious on its own, but it also pairs well with:

• A simple side salad
• A bowl of tomato soup
• A cup of hot chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results. Microwaving can make the toast soggy.

FAQs

Let’s answer some common questions!

Q: What type of mushrooms work best in this recipe?

A: Button mushrooms are a great starting point, but feel free to experiment with cremini, shiitake, or oyster mushrooms for a more complex flavour.

Q: Can I make this ahead of time?

A: You can sauté the mushroom-spinach-corn mixture ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake the toast just before serving.

Q: Is Fontina cheese essential, or can I substitute it?

A: While Fontina adds a unique flavour, you can substitute it with mozzarella, provolone, or Gruyère cheese.

Q: How can I prevent the toast from getting soggy?

A: Use a sturdy bread, don’t overdo the pasta sauce, and bake the toast immediately after assembling it.

Q: What’s a good side dish to serve with this toast?

A: A simple green salad with a light vinaigrette is a perfect complement.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!