- 1 pound mixed mushrooms, sliced if large
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 4 ounces thinly sliced Taleggio, rind removed
- Fresh thyme, for topping
- Crostini, for serving
Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.