Speedy Mushrooms On Toast

Speedy Mushrooms On Toast

Waste no time with this quick and easy breakfast recipe. With a generous dose of mushrooms and ricotta cheese, it's a delicious take on humble toast.


  • 50g unsalted butter
  • 8 slices multigrain sourdough bread (toasted)
  • 1 bunch continental parsley, leaves picked (finely chopped)
  • 400g Swiss brown mushrooms (halved)
  • 1 lemon (juiced and zested)
  • 1 1/2 cup smooth ricotta
  • 2 garlic cloves (crushed)
View Method Speedy Mushrooms On Toast


  1. Heat butter in a large frying pan over medium-high heat until melted and foaming. Add mushroom. Cook, stirring, for 3 minutes or until golden.
  2. Add garlic, parsley, zest and lemon juice and cook, stirring, for a further 1 minute or until combined. Spread toast with ricotta, then top with mushroom mixture. Season and serve.
View Ingredients Speedy Mushrooms On Toast
View Method Speedy Mushrooms On Toast
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