Grilled Sausage and Mushroom Toasts

  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    27 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    26 milligrams
  • Sodium

    998 milligrams
  • Carbohydrate

    43 grams
  • Fiber

    5 grams
  • Protein

    19 grams
  • Sugar

    9 grams


  • 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


Step 1

Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.

Step 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.

Step 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.

Step 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.

Step 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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