Mushroom Toasts

When I was growing up, my mother used to serve these yummy mushroom toasts as appetizers all the time. They are great as a breakfast or brunch food too. It’s really easy to make and packed with flavor. You could use the mushrooms in many different ways – in puff pastries, as a side with any dish and so on. They are really easy to make and yum! yum! yum!


Serves 6-8


4 cups of mushrooms, chopped ( I use baby bellas, button mushrooms, you can even use canned mushrooms)

1 onion, chopped fine ( or you can use 5-6 scallions, entire stalk chopped)

1-2 fresh green chilies, chopped fine ( optional)

4 tablespoons fresh parsley or cilantro, chopped

2 tablespoons butter

2-3 tablespoons of heavy cream (optional)

Salt and pepper to taste.


  • In a pan, heat the butter.
  • Add the onions/ scallions to the pan and saute, till they are soft (2-3 minutes)
  • Add chillies and cook for a minute.

  • Add the chopped mushrooms and stir well.
  • Cook for 5 minutes till mushrooms begin to soften.
  • Add fresh herbs, seasoning to taste and cream.

  • Stir for a minute and remove from fire.
  • Serve immediately.

4 thoughts on “Mushroom Toasts

  1. I often have mushrooms on toast for lunch. I will add the chilis and cilantro next time – much more interesting. I have also served mushrooms on thin polenta as an appetizer.
    Is there any way I can print the recipes directly. I have been copying on a word document and then printing.

      • Hi Malini. Tonight I am making one of your pasta and chicken recipes. I previously tried the carrots, spinach and cheese recipe. I like it and find it a good substitute for bread (more nutritious!).

        • Susan – you can now print this recipe – im working on the others too.

          You can always leave the bread out and just pack it with more veggies – lots of shredded carrots – you could also make your own breadcrumbs with really good bread – whole grain and just sprinkle it in for crunch. Let me know if this helps.

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