Mushroom Toast
Mushroom toast is a quick appetizer made with toasted bread, herbed cream cheese, and sautéed baby bella mushrooms with garlic and thyme.
I love to make cute bite-sized appetizers. They’re great for a quick bite or snack before the main dish.
This mushroom toast is perfect for that! It looks a little fancy, but the recipe itself is really simple. It starts with slices of toasted bread and a creamy, herby cream cheese base. Then I add warm sautéed mushrooms to the top.
This is one that we love to serve around the holidays, but honestly, it’s good any time of year!
Tips for the Best Mushroom Toast
Mushrooms release a lot of liquid as they cook, so don’t rush that part. Let them soften, then drain or spoon off any extra moisture before adding them to the bread. It usually takes about 5 to 6 minutes. This can vary depending on the size of the mushroom pieces and the stove temperature.
Use softened block-style cream cheese so it spreads smoothly and mixes well with the thyme, salt, and pepper. Toast the bread just before serving, too. Even with the cream cheese layer, the bread will soften if it sits too long.
Fresh thyme works really well here, but if thyme isn’t your favorite, Italian seasoning, basil, oregano, or marjoram make good substitutions.
For an appetizer spread, serve these with fresh tomato bruschetta, olive tapenade, or baked brie. Sourdough bread or French bread also makes a great base for the toast.
How to Make Mushroom Toast
Mix the cream cheese: Stir the softened cream cheese with fresh thyme, salt, and pepper until everything is evenly mixed. It doesn’t need to be whipped, just smooth enough to spread over the toast.
Cook the mushrooms: Warm the oil in a skillet, then add the chopped mushrooms and onion. Cook until they soften, then stir in the garlic, salt, and pepper. Let the garlic cook for about a minute so it becomes fragrant.
Drain if needed: If the mushrooms release extra liquid, drain it off before assembling the toast. This step helps keep the bread crispy and keeps the topping from sliding around.
Build the toast: Spread the cream cheese mixture over each piece of toasted Italian or French bread. Add the warm mushroom mixture on top, then sprinkle with a little extra thyme if you’d like.
Serve right away: Mushroom toast is best while the bread is crispy and the mushrooms are warm.
Make-Ahead Tips
The assembled toast is best served right away. You can mix the cream cheese and cook the mushrooms up to 1 day ahead, then store them separately in the refrigerator. Toast the bread just before serving and assemble everything fresh.
More Delicious Mushroom Recipes
How to Video
Ingredients
Cream Cheese Mixture
- 8 ounces block-style cream cheese, softened
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, to taste
Sauteed Mushrooms
- 1 tablespoon olive oil
- 1 pound baby bella mushrooms, chopped
- ¼ cup white onion, finely chopped
- 1 garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 12 pieces Italian bread, or French bread, toasted
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Instructions
- In a medium bowl, mix the cream cheese, salt, pepper, and thyme. Set aside.8 ounces block-style cream cheese¼ teaspoon salt⅛ teaspoon black pepper½ teaspoon fresh thyme leaves
- Heat a medium pan over medium heat. Add the oil, and heat until warm. Add the mushrooms and onions. Cook for 5 to 6 minutes until softened.1 tablespoon olive oil1 pound baby bella mushrooms¼ cup white onion
- Add the garlic, salt, and pepper. Sauté for an additional minute then remove from heat. If excess liquid remains, drain it off before assembling.1 garlic clove¼ teaspoon salt⅛ teaspoon black pepper
- Place 1 to 2 tablespoons of the cream cheese mixture onto a slice of toast. Top with 1 to 2 tablespoons of the mushroom mixture. Sprinkle with additional fresh thyme if desired.12 pieces Italian bread
- Serve immediately.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card for 2 slices of mushroom toast. Actual calories will vary.
- Mushroom toast is best served immediately. The cream cheese mixture and mushrooms can be made up to 1 day ahead and stored separately. Toast the bread just before serving.