While I love avocado toast, I reach for mushroom toast when I want to switch things up. With creamy cheese that you won’t believe is dairy-free, earthy mushrooms, and a jammy egg on top, this vegetarian dish just might be your new breakfast or brunch favorite.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
My mushroom toast recipe combines everything I love in a dish: umami-packed mushrooms, a swipe of creamy herbed cheese (that’s just as good with the dairy-free variety), and a golden yolk that melts into every nook of the sourdough toast. Whether you’re whipping up a quick lunch or a cozy weekend brunch, mushroom toast delivers richness, warmth, and that “I feel fancy without trying” vibe.
In This Article
Why You'll Love This Recipe
- It’s brunch-level fancy with weekday-level effort. Whether you’re serving guests or just treating yourself, you can get sautéed mushrooms on toast on the table in about 15 minutes.
- It’s easy to make dairy-free. Swap in dairy-free Boursin, and you’ve got a creamy, flavor-packed base that doesn’t miss a beat.
- Every bite is rich, savory, and satisfying. Between the herbed cheese, earthy mushrooms, and runny yolk, this dish combines craveable flavors in a snap.
Key Ingredients
With just a handful of fresh ingredients, this mushroom toast delivers big flavor in every bite. It’s flexible enough to work with what you have on hand, but a few thoughtful touches — like wild mushrooms if you can find them — make it feel a little “extra”.
- Shallots – Mild and slightly sweet, shallots add depth without overpowering the flavor of the mushrooms. No shallots? Use about ¼ cup of thinly sliced red, yellow, or white onion instead.
- Fresh mushrooms – I love using a fresh, wild mushroom blend that typically includes oyster mushrooms, trumpet mushrooms, and clamshells. But don’t stress if that’s not available. Cremini mushrooms, white button mushrooms, and baby portobellos all work beautifully here.
- Fresh garlic – Adds just the right amount of punch. If you’re a garlic lover, feel free to toss in an extra clove.
- Sourdough bread – The tangy flavor and chewy texture are perfect for supporting the creamy, savory toppings. Toast it until golden and crisp.
- Boursin cheese – Soft, herby, and ready to spread. There’s a dairy-free version that’s just as creamy and flavorful. No Boursin? Use ricotta or whipped cream cheese instead. Simply add a pinch of Italian seasoning or some fresh herbs to achieve that herby vibe.
- Eggs – A jammy egg on top turns toast into a meal. That runny yolk? Basically built-in, alpha-gal friendly sauce.
- Fresh herbs – A sprinkle of chopped parsley adds color and freshness right before serving. Feel free to sub in chives or thyme if that’s what you’ve got.
How to Make Dairy-Free Mushroom Toast
Use this ingredient list for a dairy-free version of this delicious mushroom toast. Then, follow the same instructional steps in the regular recipe below.
- 2 tbsp olive oil, divided
- 1 shallot, thinly sliced lengthwise
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced (about 1 tsp)
- Salt and pepper, to taste
- 2 slices of your favorite bread
- 2-3 tbsp Boursin dairy-free cheese
- 2 eggs
- 2 tbsp chopped fresh parsley
Sage Advice: You can also make this dish vegan by using dairy-free ingredients and omitting the egg.
How to Make Mushroom Toast
This is one of those recipes that feels fancy but comes together fast. Here’s how to make mushroom toast:
- Sauté the mushrooms. Cook the shallots in olive oil for 1–2 minutes, then add the mushrooms and cook for an additional 5 minutes. Stir in garlic and cook for another minute. Season with salt and pepper to taste.
- Fry the eggs. In a separate pan, cook the eggs in olive oil over medium-low heat. Cover and cook until the whites are set but the yolks are runny.
- Toast the bread. Get it golden and crisp.
- Assemble. Spread Boursin on the toast, pile on the mushroom mixture, top with an egg, and finish with parsley.
- Serve. While it’s warm, creamy, and ready to impress.
What to Serve with Mushroom Toast
Mushroom toast is hearty enough to stand on its own, but it also plays well with others if you’re turning it into a full brunch spread.
- For brunch: Pair it with a crisp glass of white wine, like sauvignon blanc or pinot grigio. Something light and citrusy to balance the earthy mushrooms and creamy cheese.
- For lunch: Serve it alongside a simple green salad with a lemon vinaigrette or a cup of tomato soup.
- For dinner: Add a roasted veggie side (think asparagus or broccolini) and call it a meal.
Storing Leftover Mushroom Toast
This recipe is easy to scale down for one or up for more, and I usually only make what I plan to eat right away. That said, if you do end up with leftovers, here’s how to keep things tasting fresh.
- Store the mushroom mixture separately. Keep the sautéed mushrooms in an airtight container in the fridge for up to 3 days.
- Reheat gently. Warm the mushrooms in a skillet over medium heat or in the microwave until heated through.
- Toast fresh bread. Toast a fresh slice of sourdough, spread on the cheese, then top with the warm mushrooms and a fresh-cooked egg.
- Avoid freezing. The mushrooms and cheese don’t love the freezer, so it’s best to keep this one in your regular fridge rotation.
More Mushroom Recipes
Want more delicious, alpha-gal friendly recipes featuring mushrooms? Give this a try!
- Boursin-Stuffed Mushrooms (Includes Dairy-Free Option)
- Spinach Stuffed Portobellos
Mushroom Toast
Equipment
- Medium skillet
- Small nonstick skillet with lid (for eggs)
- Toaster or toaster oven
- Spatula
Ingredients
- 2 tbsp olive oil, divided
- 1 shallot, thinly sliced lengthwise
- 2 cups mushrooms, sliced (wild blend, cremini, baby bellas — whatever you’ve got)
- 2 garlic cloves, minced (about 1 tsp)
- salt and black pepper to taste
- 2 slices of your favorite bread I like sourdough for the tang and texture
- 2-3 tbsp Boursin cheese, slightly softened at room temperature (use dairy-free, if needed)
- 2 eggs
- 2 tbsp chopped fresh parsley, finely chopped
Instructions
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the shallots and cook for 1–2 minutes until they begin to soften. Stir in the mushrooms and cook for about 5 minutes until golden and tender. Add garlic and cook for 1 more minute. Season with salt and pepper (I go with ½ teaspoon salt and ¼ teaspoon pepper). Remove from heat and set aside.
- In a small skillet, heat the remaining tablespoon of olive oil over medium-low heat. Crack in the eggs and season with salt and pepper. Cover the skillet and cook for about 3 minutes, or until the whites are set and the yolks are still runny and jammy (or to your desired doneness.)
- While the eggs are cooking, pop the bread slices into the toaster.
- Spread a generous layer of Boursin on each slice of toast. Top with the mushroom mixture, gently nestle an egg on top, and sprinkle with chopped parsley.
- Serve immediately while everything is warm, creamy, and just a little bit messy in the best way.
Notes
- Need it dairy-free? No problem! Swap in the dairy-free version of Boursin. It’s herby, creamy, and honestly hard to tell apart from the original. (Believe me, my youngest food snob of a daughter has tried and can’t do it!)
- No Boursin? Use whipped cream cheese or ricotta (substituting dairy-free, as needed). Just be sure to mix in a little Italian seasoning or finely chopped fresh herbs.
- No shallots? A thin slice of red, yellow, or white onion will get the job done.
Use whatever mushrooms you like. A fancy wild blend is amazing, but even humble creminis or baby bellas shine in this dish. - Make it yours. Add red pepper flakes for heat or a drizzle of truffle oil for flair. The mushroom mixture is amazing with a bit of balsamic vinegar stirred in.
- If you can tolerate dairy, add a little freshly grated Parmesan cheese to the hot eggs before serving.
- Don’t like runny yolks? Just cook the eggs an extra minute or so.
Want hand-off eggs? Make soft-boiled eggs in your Instant Pot by pressure cooking them for three minutes.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
My family loved this! We did dairy-free Boursin for the alpha-gal who is dairy-sensitive and regular for everyone else. And, we doubled the mushrooms. So yummy!