Prep: 5 mins Cook time: 10 mins
All Year

With portobello and swiss brown mushrooms, these creamy mushrooms on toast deliver! The whole family will love this simple and delicious breakfast, we recommend making a double batch!

This recipe is supplied by Australian Mushrooms.


  1. Sauté onion in 1 tbsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
  2. Add mushrooms with a light drizzle of olive oil and sauté over a high heat.
  3. When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
  4. In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together 5. To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chilli flakes and enjoy your Creamy Mushroom Toast!

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