Mushroom Toast (Healthy Recipe!) | The Picky Eater

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

When I sink my teeth into this mushroom toast, I know I’ve found my next favorite lunch, breakfast, or snack! I use soft tofu, roasted garlic, mushrooms, onion, and baby spinach sautéed with spices, and then top it with Parmesan cheese on a whole-wheat baguette. I can have this delicious toast ready in just 35 minutes. 

This mushroom toast is a tasty twist on other mushroom-based dishes, such as my Mushroom Fritters or my Mushroom Flatbread. And what’s my secret ingredient? It’s definitely the homemade roasted garlic spread that takes this mushroom toast to the next level. The addition of tofu might sound surprising, but it adds a solid protein boost and blends in so well that you would never notice it is there.

What makes this mushroom toast so appealing is how easy it is to adapt. I can switch up the ingredients based on what I like or what my family needs, adding a pinch of crushed red pepper for heat or swapping the Parmesan for a vegan parmesan cheese to keep it dairy free. No matter how I customize it, this simple dish always ends up being a favorite at our table.

Latest Recipe Video!

🥘 Ingredients

This creamy mushrooms on toast recipe is a delicious blend of simple ingredients that you can easily find at your local grocery store. Here’s what I use to make this flavorful and hearty toast.

Soft Tofu: I use soft tofu as the star of this recipe because it gives my mushroom toast a creamy, smooth texture. It takes on the flavor of the roasted garlic, so I don’t taste the tofu at all.

Roasted Garlic: I always use roasted garlic for its rich, deep flavor. It’s what gives the toast its unique taste, so I never substitute it with minced garlic as the roasting process is key.

Extra Virgin Olive Oil: I drizzle extra virgin olive oil to sauté the ingredients to perfection and enhance their natural flavors.

Sliced Cremini Mushrooms: I use cremini mushrooms for their earthy flavor and meaty texture.

Yellow Onion: I dice a yellow onion to add a hint of sweetness and crunch.

Fresh Baby Spinach: I add fresh baby spinach for a pop of color and a boost of nutrients. It wilts down nicely when sautéed, blending perfectly with the other ingredients.

Sea Salt and Pepper: I sprinkle kosher salt and a dash of crushed red or black pepper to taste to bring out all the flavors.

Freshly Grated Parmesan Cheese: I top each toast with a tablespoon of freshly grated Parmesan cheese for a salty, nutty flavor.

Whole-Wheat Baguette: I use a whole-wheat baguette as the perfect base to hold all the delicious toppings.

Substitutions

Fresh Mushrooms: If cremini mushrooms aren’t available, I use any other type of mushroom I like. Some of my favorites are white button mushrooms, portobello, oyster, baby bella, or shiitake mushrooms. Sometimes I even mix in wild mushrooms for a delicious earthy flavor.

Tofu: I use tofu to add creaminess to the roasted garlic spread, and you can barely even taste it. I can also substitute it with crème fraîche, sour cream, cream cheese, or any other spreadable cheese.

Baguette: I like using crusty bread for the best results. Ciabatta, country bread, or sourdough all work well to hold the mushroom mixture without getting soggy.

🔪 How To Make

Below I show you step by step how I make this creamy mushroom toast recipe:

Roast The Garlic: First, I trim the tops of whole garlic bulbs to expose the cloves, place them on a piece of foil, and drizzle with about a teaspoon of olive oil. I wrap the garlic tightly in foil and bake it at around 400°F for about 30 minutes, or until the garlic bulbs soften.

Prepare The Tofu-Garlic Spread: Next, I place the tofu and roasted garlic in a blender or food processor. I season the mixture with salt and pepper and blend it until it reaches a smooth consistency.

Sauté The Vegetables: I heat oil in a large skillet over medium heat. Then I sauté the mushrooms and onions for about 3 to 5 minutes, or until they soften.

Add Spinach And Cheese: I stir in the spinach and sauté it for another 2 minutes or until it wilts. Next, I season the veggies with salt and pepper or crushed red pepper flakes. I add a tablespoon of Parmesan cheese to the pan and then remove it from the heat.

Assemble: If I have any roasted garlic left, I spread a clove over each slice of bread. Then I layer the tofu-garlic spread over the garlic, followed by the sautéed mushrooms and spinach mixture. Finally, I sprinkle the remaining Parmesan cheese on top of the bread slices.

Toast Under Broiler: I toast the assembled baguettes under the broiler for 1 to 2 minutes, or until the cheese begins to brown and the edges of the toast turn golden brown.

Serve: I sprinkle a dash of salt and pepper on my mushroom toast right before serving, and sometimes drizzle a little more olive oil or even truffle oil on top. I always serve it warm.

📖 Variations

Here are some of my favorite ways to switch up this mushroom on toast recipe:

Extra Protein: If I want to add extra protein to my mushroom toast, I sometimes mix in cooked chickpeas or lentils with the mushroom and spinach mixture. This not only boosts the protein but also adds extra fiber and nutrients.

Breakfast Mushroom Toast: When I serve this mushroom toast for breakfast, I like to top it with a fried egg, poached egg, or some scrambled eggs to make it even more filling.

Extra Veggies: I also like to add extra vegetables for more color, texture, and nutrients. Bell peppers, zucchini, or finely chopped broccoli sautéed along with the mushrooms and spinach make the toast even more delicious and hearty.

🍽 Serving Suggestions

Our mushrooms on toast is a versatile dish that I like to pair with a variety of meals to create a well-rounded menu. For breakfast, I enjoy it alongside a fresh breakfast fruit salad or a bowl of high protein granola with almond milk to start the day right.

For brunch, I like to serve this mushroom toast as part of a hearty spread. It goes perfectly with easy silken tofu scramble or easy vegan protein pancakes for a satisfying and filling meal.

🧊 Storage Directions

Refrigerating: I store leftovers of this mushrooms on toast recipe in the refrigerator for up to 3 days. I make sure to keep them in an airtight container to maintain freshness and prevent them from drying out.

Freezing: Unfortunately, I don’t recommend freezing this recipe because the sautéed vegetables and tofu can become mushy once frozen and reheated. However, I can prepare the mushroom and tofu mixture in advance and freeze it for up to a month.

Reheating: When I’m ready to enjoy my toast again, I reheat it in the oven at a low temperature until it’s warmed through. If I’ve frozen the mushroom and tofu mixture, I defrost it in the refrigerator overnight before reheating it on the stovetop and assembling my toast.

❓Recipe FAQs

📋 Recipe Card