Our mushroom toast features sautéed baby Bella mushrooms and garlic on a bed of soft cream cheese seasoned with fresh thyme and served on toasted bread.
If you’re looking for an easy, creamy appetizer that tastes delicious and adds a touch of elegance, then look no further.
Our mushroom toast is the perfect solution. It’s simple, flavorful, and pairs well with nice Pinot Noir.
Best of all, it can be prepared in as little as 15-minutes, provided the cream cheese has softened.
Why use cream cheese on mushroom toast?
Because, I can’t stand soggy bread. Mushrooms have a lot of moisture. The cream cheese creates a flavorful barrier between the baby Bella mushrooms and the toasted bread.
What’s a substitution for thyme?
Some people don’t care for fresh thyme. A great substitution is an Italian seasoning blend. While it still contains dried thyme, it also provides an earthy blend of flavors that can provide a balance to the overwhelming taste of thyme.
How to make mushroom toast?
First, make sure to remove the cream cheese from your fridge well in advance. I recommend about 1-2 hours before getting started.
Next, once the cheese has softened, place it into a large mixing bowl with the fresh thyme, salt, and pepper.
Combine the ingredients using a wooden spoon or hand mixer. Set the mixture aside. After that, preheat your oven to 350 degrees F.
Cut 12 small slices of bread from the Italian or French loaf. Place them onto a sheet pan and into the oven to toast for 5-7 minutes.
Now, once the toast is done, remove it from the oven and set it aside. Turn off your oven because it’s time to saute some mushrooms.
Then, dice your baby Bella mushrooms and mince the garlic. Place a medium sized skillet over medium heat and add the oil.
Afterward, once the oil is warm, toss in the mushrooms and onions. Allow them to sauté for 2-3 minutes or until soft, essentially you’re making sautéed mushrooms and onions.
When the other veggies have softened, add in the garlic and more salt and pepper (to taste).
Allow the mixture to cook for another minute or so, then turn off the heat. It’s time to assemble the toast.
Last, spread 1-2 tablespoons of the herb cream cheese on each piece of toast. Top it off with 1-2 tablespoons of the cooked mushrooms.
Garnish the appetizer with extra thyme to add a bright green color to the dish.
That’s it, your fresh herb mushroom toast is done! Kim and I hope you enjoy the recipe and wish you all the best.
- 12 Pieces Italian or French Bread, toasted
- 1 (8 Ounce) Packet Cream Cheese, softened
- ¼ Teaspoon Salt, or to taste
- ⅛ Teaspoon Black Pepper, to taste
- ½ Teaspoon Fresh Thyme
- 1 Tablespoon Olive Oil
- 1 Pound Baby Bella Mushrooms, chopped
- ¼ Cup Onion, finely chopped
- 1 Clove Garlic, minced
- ¼ Teaspoon Salt
- ⅛ Teaspoon Black Pepper
In a medium bowl, mix the cream cheese, salt, pepper, and thyme. Set aside.
Heat a medium pan over medium heat. Add the oil, and heat until warm. Add the mushrooms and onions. Cook for 2 to 3 minutes until softened. Add the garlic, salt, and pepper. Saute for an additional minute then remove from heat.
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.
The calories listed are an approximation based on the ingredients in the recipe card. Actual calories will vary. Please refer to the post for additional notes and tips.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 213mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
The calories listed are an approximation based on the ingredients in the recipe card.