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Home » Recipes » Breakfast

Creamy Mushroom Toast

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BY Ayeh Manfre · UPDATED: Jan 15, 25 · PUBLISHED: Dec 9, 21 · 6 Comments
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This Creamy Mushroom Toast recipe is perfect for breakfast or brunch, and the best part is that anyone can make this simple, tasty dish!

This Creamy Mushroom Toast is the perfect dish to have for breakfast, brunch, or lunch! It’s super easy to make and is such a yummy vegetarian meal 🙂

I love cooking with mushrooms for their umami flavor. They have a meaty texture so they’re a great meat substitute in so many dishes!

In this recipe, they’ve been sautéed with onion and garlic for a flavour bomb in every bite! Here are my tips on how to make the perfect Sauteed Mushrooms and Onions for this recipe.

Typically creamy mushrooms are made by using butter or cream. I, however, make my creamy mushrooms by sautéing with extra virgin olive oil. They turn out super creamy and much lighter.

You can also easily make it a vegan dish by using vegan ricotta cheese instead or serving over hummus!

Some of my other favourite toast recipes are my Healthy French Toast and Custard Yogurt Toast.

Table of Contents
  • Ingredients to make Creamy Mushroom Toast Recipe
  • How to make Creamy Mushroom Toast
  • Tips to make Mushroom on Toast
  • More Toast Recipes
  • More Mushroom Recipes
  • Recipe
  • Comments

Ingredients to make Creamy Mushroom Toast Recipe

  • Mushrooms are of course the star of this dish and a source of protein. I've used a mix of portobello mushrooms and Swiss brown / cremini mushrooms to give a different flavour and texture. White button mushrooms can also be used
  • Extra virgin olive oil is my preferred oil to use when sautéing the mushrooms. A lot of recipes call for adding butter, but personally, I prefer and love the taste of olive oil 
  • Onion and Garlic are sautéed together before adding the mushrooms for extra flavour 
  • Parsley is added for some freshness to the creamy mushrooms. Thyme or chives would also be great too but stronger in flavor
  • Ricotta cheese is the cream element in this recipe.  It's nice and creamy and perfect to spread onto your toast. You can also use a vegan ricotta brand to make this dish vegan
  • Whole grain sourdough bread is always my favourite bread to use when I’m making toast
  • Rocket / Arugula is tossed with balsamic vinegar and olive oil to make a quick salad. This is added to the creamy mushroom toast 
  • Chili flakes are optional but give a nice little kick!

How to make Creamy Mushroom Toast

  1. Pan fry onion and garlic. Sauté onion in 1 tablespoon of olive oil with a sprinkle of sea salt for a few minutes over medium heat. Once translucent, add garlic and sauté for a couple of minutes
  2. Cook mushrooms. Add mushrooms with a light drizzle of olive oil and sauté over a high heat. When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
  3. Prepare light salad. In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together
  4. Assemble toast. To assemble, toast bread and spread ricotta cheese, add rocket leaves, layer on the mushroom mixture.  Serve by garnishing with a sprinkle of chili flakes and enjoy your easy Creamy Mushroom Toast!

Tips to make Mushroom on Toast

  1. Never wash your mushrooms as this can make them very water. I like to clean mine with a damp paper towel to wipe any dirt off
  2. Always sauté the onions first and only add the garlic when the onions are cooked and translucent. This is because the garlic cooks much quicker and can burn easily
  3. When sautéing the mushrooms, never add any salt until the mushrooms are fully cooked and browned. Mushrooms release a lot of water, and adding salt speeds this up and can make them watery
  4. When making the arugula salad, add the dressing right before serving. This way it will hold its shape and form, as it collapses quickly when dressed 
  5. Once the ricotta is added along with the sautéed mushrooms and rocket salad, you still want to have some crunch on the toast. I’d recommend toasting your bread for a little extra time than usual, otherwise the bread will be on the softer side 

More Toast Recipes

  • Burrata Toast
  • Brioche French Toast
  • Sweet Potato Toast
  • Healthy French Toast
  • Nutella French Toast
  • Custard Yogurt Toast
  • Panettone French Toast

More Mushroom Recipes

  • Pappardelle Pasta with Mushrooms
  • Mushroom Orzo
  • Mushroom Tart
  • Rice Paper Dumplings
  • Vegan Chicken Sandwich
  • Stuffed Portobello Mushrooms
  • Vegan Bolognese
  • Stuffed Mushrooms

I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share your Creamy Mushroom Toast photo on Instagram so I can share the love

Recipe

Creamy mushroom toast served on a plate

Creamy Mushroom Toast

4.82 from 11 votes
This Creamy Mushroom Toast recipe is perfect for breakfast or brunch, and the best part is that anyone can make this simple, tasty dish!
Author: Ayeh Manfre
Course: Breakfast
Cuisine: Vegetarian
Servings: 1
Calories: 446kcal
Print
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins

Video

YouTube video player

Ingredients 

  • 2 slices whole grain sourdough bread toasted
  • 1 portobello mushroom sliced
  • 4 swiss brown mushrooms sliced
  • 2 tablespoon ricotta cheese
  • ½ small onion sliced
  • 1-2 cloves garlic diced
  • 3 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • Handful arugula (rocket) leaves
  • Salt and black pepper
  • Chopped parsley
  • Chili flakes (optional)

Instructions

  • In a large skillet sauté onion in 2 teaspoon of olive oil with a sprinkle of sea salt for a few minutes.
    Once translucent, add garlic and sauté for a couple of minutes
  • Add mushrooms with a light drizzle of olive oil and stir over a high heat
  • When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
  • In a bowl, add arugula leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together
  • To assemble, spoon the ricotta cheese and spread on the toasted sourdough. Add the arugula salad, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!
⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Nutrition

Calories: 446kcal | Carbohydrates: 57g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 483mg | Potassium: 961mg | Fiber: 5g | Sugar: 8g | Vitamin A: 976IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 4mg
Keywords: brunch, mushrooms

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Comments

    4.82 from 11 votes (8 ratings without comment)

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  1. Sheri Skinner says

    March 15, 2024 at 3:39 am

    5 stars
    Soooo good!!!! The flavor combination was out of this world! (I made a quick vegan ricotta with 1/2 cup vegan cream cheese and 1/2 cup firm tofu, juice of half a lemon & salt to taste)!

    Reply
    • Ayeh Manfre says

      March 16, 2024 at 10:24 pm

      Sounds amazing!!!

      Reply
  2. Rj says

    January 09, 2025 at 7:57 am

    5 stars
    Delicious and healthy!!

    Reply
    • Ayeh Manfre says

      January 11, 2025 at 6:48 am

      Thrilled you loved it 🙂

      Reply
  3. Garlic Girl says

    January 15, 2025 at 8:33 am

    5 stars
    Excellent. Better than I thought.

    Reply
    • Ayeh Manfre says

      January 19, 2025 at 12:07 am

      Great to hear!

      Reply
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