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–+ servings
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A slice of mushroom toast served on sourdough bread on a plate.

Mushroom Toast Recipe

5 from 15 votes
Mushroom toast with labneh or cream cheese and sauteed mushrooms on sourdough toast is a fast and easy breakfast, brunch, or lunch.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 serving
Course: Breakfast, Brunch, Lunch
Cuisine: American, Lebanese

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.

Video

Notes

Variations
  • 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.
 
 

Nutrition

Serving: 1piece toast, Calories: 196kcal, Carbohydrates: 20.5g, Protein: 7g, Fat: 10.5g, Saturated Fat: 4g, Cholesterol: 14.5mg, Sodium: 222mg, Fiber: 2g, Sugar: 3.5g
- WW Points: 5