In a medium bowl, mix the cream cheese, salt, pepper, and thyme. Set aside.
8 ounces block-style cream cheese, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ½ teaspoon fresh thyme leaves
For the Sauteed Mushrooms
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.
1 tablespoon olive oil, 1 pound baby bella mushrooms, ¼ cup white onion, 1 garlic clove, ¼ teaspoon salt, ⅛ teaspoon ground 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.*Please refer to the post below for additional notes and tips.