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Mushroom Toast Recipe
Mushroom Toast with labneh or cream cheese served on sourdough toast is a fast and easy breakfast, brunch, or lunch.
Equipment
- skillet
Ingredients
- 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 1/4 inch thick, toasted (1 ounce))
- 1 tbsp labneh (or cream cheese)
- 1 teaspoon Dukkah seasoning (or Za’atar)
Instructions
- Saute the mushrooms, garlic, salt and olive oil in a skillet until cooked and tender, about 8-10 minutes.
- 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.
Video
Notes
Variations
● You can use any kind of your favorite mushrooms. Oyster, white, portabella.
● In place of labneh, you can use cream cheese.
● If you don’t have Dukkah, you can use Za’atar or Everything seasoning.
● You can use any kind of your favorite mushrooms. Oyster, white, portabella.
● In place of labneh, you can use cream cheese.
● If you don’t have Dukkah, you can use Za’atar or Everything seasoning.
Nutrition
Serving: 1piece toast, Calories: 196kcal, Carbohydrates: 20.5g, Protein: 7g, Fat: 10.5g, Saturated Fat: 4g, Cholesterol: 14.5mg, Sodium: 222mg, Fiber: 2g, Sugar: 3.5g
- WW Points: 5