This Cheesy Mushroom Toast is a go-to in my kitchen. It’s rich, melty, and full of savory umami flavor, yet incredibly simple to prepare. Crusty bread is layered with provolone, topped with garlicky sautéed mushrooms and shredded Italian cheese, then broiled until bubbly — perfect for a cozy snack, lazy brunch, or a quick dinner with a glass of wine.
Why you’ll love this mushroom toast
- Simple ingredients: A handful of everyday items create a deeply savory, satisfying snack.
- Fast to make: Ready in about 20 minutes from start to finish.
Key ingredients
- Butter: Salted or unsalted, used to sauté the mushrooms for extra richness.
- Baby bella (cremini) mushrooms: They add an earthy, meaty flavor.
- Garlic, white wine, Worcestershire sauce & fresh thyme: These build depth and balance. White wine is optional but brightens the mushrooms.
- Crusty bread: A sturdy slice (like sourdough) that toasts well and holds the toppings.
- Provolone & Italian cheese blend: Provolone under the mushrooms for a melty base, plus shredded Italian cheese on top for golden finish.
Dietary swaps
- Gluten-free: Use your favorite gluten-free bread. A good sliced gluten-free loaf works well when toasted first.
- Dairy-free / vegan: Substitute butter and cheeses for plant-based versions that melt well, such as dairy-free mozzarella shreds.
How to make cheesy mushroom toast
- Sauté the mushrooms: Cook until tender and browned, then add garlic, thyme, Worcestershire sauce, and white wine (if using). Simmer until most of the liquid has reduced and season to taste.
- Toast the bread: Toast slices until crispy and golden.
- Melt the provolone: Place provolone on the toast and broil briefly until melted.
- Top and broil again: Add the sautéed mushrooms, sprinkle with shredded Italian cheese, and broil until the top is bubbly and golden.
Tips
- Watch the broiler: Cheese goes from perfect to burnt quickly, so keep an eye on it.
- Clean mushrooms gently: Use a damp paper towel to wipe mushrooms rather than soaking them, so they brown better in the pan.
Storage
- Store leftover mushrooms: Keep sautéed mushrooms in an airtight container in the fridge for up to 2 days. Reheat and assemble the toast just before serving to keep the bread crisp.
FAQs
Can I use other types of mushrooms?
Absolutely. Use cremini, shiitake, oyster, or button mushrooms — whatever you prefer or have on hand.
Is this recipe vegetarian?
Yes. Choose a vegetarian Worcestershire sauce or substitute soy sauce if you want to avoid anchovies.
Can I skip the wine?
Yes — the white wine adds brightness, but the mushrooms will still be delicious without it.
More mushroom recipes you will love
- Garlic Cream Sauce Ravioli with Asparagus and Mushrooms
- Cheesy Cauliflower Bake with Bacon & Mushrooms
- Mushroom Garlic Hamburger Gravy
- Creamy Parmesan, Mushroom & Wild Rice Soup
- Creamy Mushroom Chicken Pasta
- Creamy Mushroom & Pearl Couscous Soup
Recipe
Cheesy Mushroom Toast
Crusty bread layered with provolone, garlicky sautéed mushrooms, topped with Italian cheese, then broiled until bubbly.
Total Time
20 minutes
20 minutes
Course
Brunch, Snack
Brunch, Snack
Servings
2
2
Calories
454 kcal
454 kcal
Ingredients
For the mushroom topping:
- 1½ tablespoon butter (salted or unsalted)
- 8 oz baby bella mushrooms, cleaned & sliced
- 1 tablespoon garlic, minced
- 1–2 tablespoon dry white wine (optional)
- ½ teaspoon fresh thyme leaves
- ¼–½ tsp Worcestershire sauce
- Salt & pepper, to taste
For the toast:
- 2 slices rustic crusty bread (like sourdough)
- 4 slices provolone cheese
- ¼ cup shredded Italian cheese blend
Instructions
- Cook the mushrooms: In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté 6–7 minutes until browned and tender.
- Add flavor: Stir in garlic, thyme, white wine (if using), and Worcestershire sauce. Simmer 2–3 minutes until liquids reduce. Season with salt and pepper, then remove from heat.
- Toast the bread: Lightly toast the slices under the broiler or in a toaster oven.
- Assemble & broil: Place two slices of provolone on each toast and broil 1–2 minutes until melted and bubbly.
- Add mushrooms & finish: Spoon half the mushroom mixture onto each slice, top with shredded Italian cheese, and broil another 1–2 minutes until golden and melty.
- Serve hot: Enjoy immediately while cheese is gooey and toast is crisp.
Notes
- Watch the broiler: Cheese can burn quickly — stay close.
- Clean mushrooms gently: Wipe with a damp paper towel instead of soaking.
- Nutrition values are estimates.
Nutrition
Calories: 454 kcal
Carbohydrates: 32.4 g
Protein: 23.9 g
Fat: 27.1 g (Saturated Fat: 14.1 g)
Cholesterol: 66.7 mg
Fiber: 4.7 g
Sugar: 5.7 g
Carbohydrates: 32.4 g
Protein: 23.9 g
Fat: 27.1 g (Saturated Fat: 14.1 g)
Cholesterol: 66.7 mg
Fiber: 4.7 g
Sugar: 5.7 g
Keyword
mushroom toast
mushroom toast
Tried this Cheesy Mushroom Toast? I’d love to hear how it turned out! Please leave a star rating and review in the recipe card. Your feedback helps others discover this easy, delicious snack. Enjoy and happy cooking!