Mushroom Toast

Perfectly seared mushrooms, shallots, garlic, and thyme over top crispy bread and cream cheese, this mushroom toast is perfect for any meal of the day! Not just for breakfast, this mushroom toast is savory, comforting, and oh-so-easy to make.

This mushroom toast on sourdough bread is the perfect breakfast, brunch, lunch, or even a light dinner. I’m obsessed with the richness of the toast and the meaty texture of the mushrooms. It’s one of my go-to dishes now whenever we have guests for brunch, as it looks fancy but is super easy to make.

 

Why You’ll Love This Recipe

• It comes together easily with a handful of ingredients! It doesn’t take a ton of effort to whip this up.
• I love the earthy and rich flavor of the mushrooms. It pairs so deliciously with the layer of cream cheese and crispy sourdough bread.
• It’s so satisfying. As I mentioned, the mushrooms’ meaty texture makes this meal quite satiating.

Ingredients You’ll Need

• oil + butter — I use a combination of oil and butter. The butter adds flavor and the oil will keep the butter from burning.
• mushrooms — the best part about this mushroom toast recipe is that you can use all kinds of mushrooms! I use baby bellas as I usually have a giant container from Costco. Oyster mushrooms, white button mushrooms, and portobello mushrooms are great options too.
• shallots & garlic — some aromatic for the mushroom toast. You can swap the shallots for onions if you prefer.
• thyme — I use fresh thyme, but in a pinch, dried thyme can be substituted.
• salt & pepper
• sourdough — I prefer sourdough toast as it’s sturdy and holds up all the toppings well.
• cream cheese — I use cream cheese but whipped ricotta and whipped cottage cheese are a great option as well!

How to Make Mushroom Toast

• Add olive oil and butter to a large, non-stick skillet over medium-high heat. When the butter melts, add mushrooms and sauté until golden brown, about 8 to 10 minutes.

• Add shallots, garlic, and fresh thyme to the skillet. Season with salt and pepper and continue to sauté for 2 minutes. Add additional butter and/or olive oil as needed.

• Toast your bread using the method of your choice. I melt additional butter in the skillet, add my slices of sourdough, and toast until golden on each side.
• Spread cream cheese over the toasted bread slices and top with the sautéed mushroom. Garnish with additional thyme if desired.

Recipe Tips and Notes

• Don’t have thyme? Rosemary, sage, and oregano make for great alternatives.
• If I have a lemon on hand, I like to finish the mushrooms off with a splash of fresh lemon juice. It adds a delicious bright note to the mushroom toast.
• Add a pinch of red pepper flakes to the mushrooms for some heat.
• There’s no need to really wash your mushrooms. If there’s dirt, you can quickly run the mushroom under water and pat it dry or brush it off.
• Serve this mushroom toast with my air fryer breakfast potatoes or bacon!

Make Ahead Tips

• Meal prep: you can make the mushrooms ahead of time or make extra for later! Store the mushrooms in an airtight container for up to 4 days in the fridge. Reheat and toast your bread and assemble when ready to enjoy.

More Breakfast Recipes to Try

• Cottage Cheese Apple Cinnamon Bowls
• Cottage Cheese Peanut Butter Bowls
• Greek Yogurt Peanut Butter Bowls
• Scrambled Eggs with Cottage Cheese

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