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Creamy mushroom toast served on a plate
5 from 5 votes

Creamy Mushroom Toast

This Creamy Mushroom Toast recipe is perfect for breakfast or brunch, and the best part is that anyone can make this simple, tasty dish!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Vegetarian
Keyword: brunch, mushrooms
Servings: 1
Calories: 446kcal
Author: Ayeh
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  • 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 garlic clove diced
  • 3 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • Handful rocket leaves
  • Salt and pepper
  • Chopped parsley
  • Chili flakes (optional)


  • 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 sauté 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 rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together
  • To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!



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