Baked Mushroom Baguette with Gouda Cheese

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 135 kcal


Mushroom baguette:

  • 0,5 Pc. Baguette stick
  • 125 g Cooked mushrooms
  • 3 tbsp Cream / sour cream 20% fat
  • 3 tbsp Quark
  • 2 piece Free range eggs
  • 2 piece Swiss chard leaves
  • 4 piece Cherry date tomatoes cut in half
  • 1 stem Finely chopped parsley
  • 20 g Ham cubes
  • 2 piece Gouda slices
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 tsp Oregano
  • 20 g Butter for frying



  • Cut the baguette and cut in half lengthways. Hollow out a groove from the white inside with your hand so that the filling will have a better hold. You can still roast the halves on the toaster until crispy.


  • First, beat the eggs, quark and sour cream loosely together in a bowl. Chop the mushrooms, chard leaves, tomatoes, diced ham and parsley and fry in a pan with a little butter, season and fold in to the mixed egg mixture. Now pour the mixture onto the baguette halves with a spoon and cut up the cheese slices and place them on top in pieces.

Baking time:

  • Bake in the electric oven at 180 ° C for about 15 minutes.


Serving: 100gCalories: 135kcalCarbohydrates: 3.8gProtein: 7.8gFat: 9.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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