Perfect for brunches, appetizers, parties, or just snacking, mushrooms on toast is a classic British dish that’s simple to make and yet flavorful and filling.

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Tender cooked mushrooms on toasted baugette

About Mushrooms on Toast

Fancy appetizers don’t have to be complicated, and this hearty mushroom toast recipe proves just that.

Because not only do these tasty bites pack a ton of savory flavor (thanks to the earthy baby bella mushrooms and creamy gruyere cheese) you can also whip up this super elegant British snack in less than 30 minutes.

Mushrooms on toast is the simple way to “class up” any gathering, wine tasting, or movie night.

Easy recipe for cooked mushrooms on cheese and toasted bread

What type of bread should you use?

There are a couple of good toasting breads, but by far the best (and easiest to find) is a baguette. Baguettes are naturally on the dry side, meaning the edges will crisp and brown faster than bread with more moisture.

However, that doesn’t mean you can’t use another type of bread you’d enjoy more. And if you’d simply prefer not to use a baguette, I recommend any one of the following:

  • Challah
  • Ciabatta
  • Sourdough
  • White or Wheat bread

What type of mushrooms should you use?

This recipe calls for baby bella mushrooms, which have an earthier, meatier flavor. It helps make this dish extra flavorful and filling.

But that doesn’t mean you can’t get creative with the mushrooms you use, especially if you’d prefer a different type. Some common substitutes for baby bellas include:

  • Cremini mushrooms (typically just another name for baby bella)
  • White button mushrooms
  • Shiitake mushrooms
  • Portobellos or baby portobello

Can you save the leftovers?

When it comes to creamy foods on toasted bread, I can’t recommend saving the leftovers. The bread will suck the moisture out of the mushrooms, leaving the bread soggy. So once these mushroom toasts have been assembled, they should be eaten the same day.

However, you can save the cooked mushrooms on their own, so that they can be added to toasted bread when you’re ready to serve. Once the mushrooms are cooked, they can be stored separately in a sealed container in the refrigerator for up to seven days.

Tender cooked mushrooms on toast for an appetizer or brunch

Notes & Tips for this mushroom toast appetizer

  • Love the flavor of garlic? You can add up to one clove of garlic (one teaspoon) to the skillet when first cooking the mushrooms and shallot.
  • If you’d prefer, you can substitute an equal amount of butter for an oil of your choice.

More fun appetizers

How to make mushrooms on toast

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a hot skillet, melt the butter, then cook the mushrooms and shallots until the mushrooms begin to brown.

Step 2 – Add some Worcestershire sauce, season with salt and pepper, then cook until the liquid is reduced.

Step 3 – Broil 12 slices of baguette in the oven for two minutes.

Step 4 – Flip the bread over and top with gruyere cheese and cooked mushrooms. Return the assembled toasts to the oven to broil for another few minutes. Once cooked, garnish with freshly chopped basil.

Step 5 – Serve and enjoy!

Recipe Details

Tender cooked mushrooms on toasted baugette
5 from 3 votes

Mushrooms on Toast

10 minutes prep + 15 minutes cook
74 kcal
Yields: 12 mushroom toasts
Perfect for brunches, appetizers, parties, or just snacking, mushrooms on toast is a classic British dish that's simple to make and yet flavorful and filling.


  • 1 tablespoon salted butter
  • 8 ounce baby bella mushrooms, sliced
  • 1 shallot, minced
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • baguette, sliced into 12 pieces, each about 1/2 inch thick
  • 6 ounce gruyere cheese, grated
  • 2 tablespoon fresh basil, chopped, for garnish (optional)


  • Set oven to broil. Place sliced baguette on a baking sheet, then set aside.
  • In a large skillet over medium-high heat, add butter, mushrooms, and shallot. Cook, stirring frequently, until mushrooms begin to brown, about 5 minutes.
  • Add Worcestershire sauce to skillet, then season with salt and pepper, to taste. Continue to cook and stir until liquid has evaporated, about another 5 minutes. Remove skillet from heat and set aside.
  • Placed prepared baking sheet with bread in heated oven and broil for 2 minutes.
  • Remove bread from oven. Flip the bread slices over and sprinkle tops of bread with shredded gruyere cheese. Spoon mushrooms on top of cheese, evenly dividing it amongst the 12 pieces.
  • Return bread to oven and broil for another 2 minutes or until the cheese has melted.
  • Serve mushrooms on toast immediately with chopped basil as garnish (optional)


Calories: 74kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy