Mushroom Toast

Mushroom Toast


Mushroom Toast with labneh or cream cheese served on sourdough toast is a fast and easy breakfast, brunch, or lunch.
  • 5 large baby bella mushrooms, or use oyster mushrooms, white button, sliced
  • 1 garlic clove, minced
  • 1 pinch kosher salt
  • 1 teaspoon extra virgin olive oil
  • 1 slice sour dough bread, cut ¼ inch thick, toasted (1 ounce)
  • 1 tbsp labneh, or cream cheese
  • 1 teaspoon Dukkah seasoning, or Za’atar
  1. Saute the mushrooms, garlic, salt and olive oil in a skillet until cooked and tender, about 8-10 minutes.
  2. On a toasted slice of bread, spread the labneh. Top with the mushrooms and sprinkle with Dukkah seasoning. Serve it with a runny egg for extra protein if desired.

All rights and material belong to owners