Cooking With Ayeh

menu icon
go to homepage
  • Recipes
  • Easy Dinners
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Easy Dinners
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Breakfast

    Creamy Mushroom Toast

    BY Ayeh Manfre · UPDATED: Jan 15, 25 · PUBLISHED: Dec 9, 21 · 6 Comments

    JUMP TO RECIPE

    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

    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

    More Breakfast

    • Syrup being poured on Cottage Cheese Pancakes
      Cottage Cheese Pancakes
    • Cottage Cheese Bagels with different toppings
      Cottage Cheese Bagels
    • Lemon blueberry bread with lemon glaze
      Lemon Blueberry Bread
    • Avocado egg salad on top of toasted bread
      Avocado Egg Salad

    Comments

      4.82 from 11 votes (8 ratings without comment)

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    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
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

    About Me →

    Popular

    • Rice paper dumplings topped with shallots and sesame seeds
      Rice Paper Dumplings
    • Fried Oyster Mushrooms Vegan Fried Chicken with piece cut open and dipping sauces
      Fried Oyster Mushrooms (Vegan Fried Chicken)
    • Easy no knead focaccia topped with rosemary and salt on an oven tray
      No Knead Focaccia
    • Kani Salad in a bowl topped with avocado, sesame seeds and panko bread crumbs
      Kani Salad

    Footer


    • Contact
    • Privacy
    • Terms

    Copyright © 2025 Cooking With Ayeh

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.