Mushrooms on Toast
There’s something uniquely satisfying about the rich, earthy flavors of mushrooms. When paired with the crisp, comforting texture of toasted bread, it creates a culinary experience that’s both simple and sublime. Use any mushrooms you like, or experiment with some new varieties. For more healthy toast recipes, try my Whipped Ricotta Toast with Roasted Tomatoes, Avocado Toast with Haloumi and Egg, and Hummus Avocado Toast.
Why This Mushroom Toast Recipe Works
- Adaptable: Mushroom toast isn’t just delicious—it’s also incredibly versatile. It can be a luxurious weekend breakfast or brunch or a quick midweek lunch paired with a salad.
- Meat Lovers Will Enjoy: The mushrooms’ meaty texture makes it a great vegetarian option that even meat lovers will adore.
- Healthy: This simple mushroom toast provides protein, fiber, fat, and carbs all in one convenient meal.
- Short Ingredient List: You only need five ingredients, plus salt and olive oil.
- Easy: The only cooking you have to do is sautéing the mushrooms, which only takes a few minutes. Then you just toast your bread and assemble.
- Fast: You can make this mushroom toast recipe in about 10 minutes.
Mushroom Toast Ingredients
- Mushrooms: I used baby bella mushrooms, but you can use whatever kind you prefer.
- Garlic: Mince one garlic clove.
- Labneh: Labneh is a strained yogurt with a spreadable consistency similar to cream cheese. It’s sometimes called “cheese yogurt.”
- Bread: Toast one slice of sourdough.
- Seasoning: Dukkah is an Egyptian seasoning primarily made of seeds and nuts, like sesame seeds and hazelnuts.
- 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.
- Assemble the Toast: Spread labneh on your bread, top with mushrooms, and sprinkle with dukkah.
- Mushrooms: Swap baby bellas with oyster, white button, or portabella mushrooms.
- 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 with pumpernickel or rye. Dave’s Killer Bread Thin Slice is a good packaged option.
- Gluten-Free: Use your favorite gluten-free bread.
Serve this easy toast with mushrooms with poached or sunny side eggs, with a side salad or a cup of soup, or enjoy it in all its glory, unadorned. The beauty of this dish is its simplicity and the way it lets the flavors of the mushrooms shine.
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
- Roasted Mushrooms with Parmesan
- Spinach and Bacon Stuffed Mushrooms
- Mushroom Stroganoff
- Philly Cheesesteak Stuffed Portobello Mushrooms
- Mushroom Shallot Frittata
- 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.
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● 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.