Preheat oven to 350°F. In a medium bowl, toss the mushrooms, 1 tablespoon Pit Happens BBQ Rub and thyme, if using.
In a large cast iron or oven-safe skillet, heat the butter over medium heat until melted; transfer 2 tablespoons melted butter to small bowl. Stir the mushroom mixture into the skillet. Place the skillet in the oven and roast for 45 minutes, stirring twice during roasting.
Preheat a gas or charcoal grill on medium heat (325°F) for 15 minutes. Stir remaining ½ teaspoon Pit Happens BBQ Rub into reserved 2 tablespoons melted butter. Brush both sides of bread slices with butter mixture.
Use tongs to place the bread slices on the hot grill grate. Grill bread 1½ minutes or until grill marks appear, turning once halfway through cooking.
Stir vinegar into mushroom mixture. Spoon mushroom mixture onto grilled bread and sprinkle with Parmesan cheese.
Recipe Note
To remove gills, gently run a small spoon around the underside of each mushroom. To cook bread on the stovetop, heat a grill pan over high heat. Reduce heat to medium-high. Grill bread slices 1 minute per side or until grill marks appear.
Try including roasted grape or cherry tomatoes with the mushroom mixture. To roast the tomatoes, toss 1 cup halved grape tomatoes, 1 teaspoon olive oil, ½ teaspoon chopped fresh thyme and ½ teaspoon Pit Happens BBQ Rub in a medium bowl. Roast the tomatoes on a rimmed baking pan at 350°F for 20 to 25 minutes or until the skins are blistered.
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