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.

A slightly angled close up photo of mushroom toast with fresh thyme.

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

Ingredients needed to make mushroom toast.

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

Set of two photos showing mushrooms added to a skillet and sautéed.

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.

Set of two photos showing garlic, thyme, and shallots added to the sautéed mushrooms.

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.

Set of two photos showing bread toasted in butter.

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.

Overhead view of a plate with mushroom toast. Berries, orange juice, thyme, and a napkin off to the side.

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.

Mushroom Toast

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

2 tablespoon butter, plus more for toasting the bread
1 tablespoon oil
6 ounces mushrooms, sliced (6 mushrooms)
1½ shallots, or more
1 clove garlic, minced
2 sprigs thyme
salt and pepper, to taste
2 slices sourdough bread
¼ cup cream cheese

Instructions

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.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Breakfast, Main Course

Cuisine: American

Nutrition Disclaimer

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