Grilled Sausage and Mushroom Toasts

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound zucchini, thinly sliced

Kosher salt

1 pound portobello mushrooms, stems removed

1 small onion, sliced into 1/2-inch-thick rings

1 red bell pepper, quartered

3 tablespoons extra-virgin olive oil, plus more for grilling and drizzling

Freshly ground pepper

6 1/2-inch-thick slices crusty Italian or sourdough bread 3 links hot or sweet Italian sausage (8 to 10 ounces)

1/4 cup grated pecorino Romano cheese

3/4 cup fresh basil, torn, plus more for topping

1/2 cup drained marinated artichoke hearts, roughly chopped

2 tablespoons white wine vinegar


  1. Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
  2. Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
  3. Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
  4. Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
  5. Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.
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