Mushroom toast with labneh or cream cheese served on sourdough bread is a fast and easy breakfast, brunch, or lunch.
Mushrooms on Toast
There’s something uniquely satisfying about the rich, earthy flavors of mushrooms. When paired with crisp toasted bread, creamy labneh, and Lebanese-inspired spices, it’s a simple, sublime combination that I could easily eat every day! This mushroom toast recipe is the umami lover’s answer to avocado toast. You can use any mushrooms you like, and experiment with more of your favorite toppings.
For more toast recipes, make my whipped ricotta toast, avocado toast with haloumi and egg, and hummus avocado toast. For an easy appetizer version, try white bean crostini.
Why This Mushroom Toast Recipe Works
Mushroom toast isn’t just delicious, it’s also incredibly versatile. I make this easy dish often for a weekend breakfast or brunch, and it’s just as great for a quick midweek lunch paired with a salad. Here’s why you’ll soon have it on regular rotation, too.
- Vegetarian-friendly: The mushrooms’ meaty texture makes it a great vegetarian option that even meat lovers will adore.
- Light and easy: This simple mushroom toast is a protein-packed meal that keeps me full, even on the busiest days.
- Minimal ingredients: You only need 5 ingredients for this recipe, plus salt and olive oil.
- Quick cooking: The only cooking you have to do is sautéing the mushrooms, which takes just a few minutes. Then, toast your bread and assemble. You can make this mushroom toast recipe in 10 minutes or less.
Mushroom Toast Ingredients
Here are the ingredients I use to make my favorite mushrooms on toast recipe. See the recipe card below for the exact measurements.
- Mushrooms: I used baby bella mushrooms, but you can use whatever kind you prefer.
- Garlic: Mince one garlic clove.
- Labneh: Labneh is a Lebanese-style strained yogurt with a spreadable consistency similar to cream cheese. It’s sometimes called “cheese yogurt.” Regular cream cheese, ricotta, or cottage cheese are good substitutes in this recipe.
- Bread: Toast one slice of sourdough or any bread you’d like.
- Seasoning: Dukkah is an Egyptian seasoning primarily made of seeds and nuts, like sesame seeds and hazelnuts. Za’atar is a Middle Eastern alternative with similar ingredients.
- Olive oil: Sauté the mushrooms in extra virgin olive oil.
- Salt to season the mushrooms.
How to Make Mushroom Toast
- Sauté the mushrooms with the garlic and salt in olive oil until tender. See my garlic butter mushrooms for cooking tips.
- Assemble the toast. Spread labneh on your bread, top with mushrooms, and sprinkle with dukkah. That’s it! Check out my Variations section below for more ways to make this mushroom recipe your own.
Variations
- Mushrooms: Swap baby bellas with oyster, white button, or portabella mushrooms. You can also make your toast with roasted mushrooms instead of sautéeing.
- Cheese: Replace labneh with cream cheese.
- Vegan Mushroom Toast: Swap the labneh with a vegan cream cheese alternative.
- Seasoning: Za’atar, a Middle Eastern spice blend with sesame seeds, sumac, and herbs, may be easier to find at your supermarket than dukkah. You can also use everything bagel seasoning.
- Bread: Substitute sourdough bread slices with pumpernickel or rye. Dave’s Killer Bread Thin Slice is a good packaged option. You could also add the mushrooms and toppings to a breakfast flatbread.
- Gluten-Free: Use your favorite gluten-free bread.
Serving Suggestions
Serve this easy toast with mushrooms with poached or sunny side eggs or an omelet, with a side salad or a cup of soup, or enjoy it as-is in all its glory. The beauty of this dish is in the way it lets the mushrooms shine.
Make it a full breakfast or brunch
Umami-rich mushroom toast makes a delicious addition to a breakfast spread.
Make Ahead and Storage
This recipe for mushrooms on toast is for one person, but if you want to have leftovers, cook more mushrooms. Store them in the refrigerator for four days in an airtight container. Wait to toast your bread and assemble the dish until right before eating.
More Mushroom Recipes You’ll Love
Mushroom Toast Recipe
Equipment
- skillet
Ingredients
- 5 large baby bella mushrooms, or use oyster mushrooms, white button, sliced
- 1 garlic clove, minced
- 1 pinch kosher salt
- 1 teaspoon extra virgin olive oil
- 1 slice sour dough bread, cut 1/4 inch thick, toasted (1 ounce)
- 1 tbsp labneh, or cream cheese
- 1 teaspoon Dukkah seasoning, or Za’atar
Instructions
- Saute the mushrooms, garlic, salt and olive oil in a skillet until cooked and tender, about 8-10 minutes.
- On a toasted slice of bread, spread the labneh. Top with the mushrooms and sprinkle with Dukkah seasoning. Serve it with a runny egg for extra protein if desired.
Last Step:
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Notes
- You can use any kind of your favorite mushrooms. Oyster, white, portabella.
- In place of labneh, you can use cream cheese.
- If you don’t have Dukkah, you can use Za’atar or Everything seasoning.