Step aside, avocado toast: this easy-to-make variation couldn’t be more perfect for fall. Bringing together roasted mushrooms, creamy mozzarella, crusty bread, and seasonal herbs, it’s warm and satisfying served as a brunch dish, snack, or light dinner.
Yield: 2 servings
Active Time: 5 minutes
Total Time: 10 minutes
1 tablespoon olive oil
2 small cloves garlic, minced
3/4 teaspoon finely chopped rosemary
1 teaspoon chopped sage leaves
1 teaspoon thyme leaves
1 to 1 ½ cups mixed mushrooms (larger ones halved or quartered)
Sea salt and freshly ground pepper
2 slices sourdough bread
½ cup sliced mozzarella
Preheat oven to 425 degrees.
Heat olive oil in a skillet over medium-high heat. Sauté garlic, rosemary, sage, and thyme in oil until fragrant, about 30 seconds. Add in mushrooms and sauté, stirring occasionally until cooked through. Season with salt and pepper to taste.
Brush the tops of the bread with olive oil and top with mozzarella. Place on a baking sheet and toast in oven until the mozzarella has melted, about 3 to 5 minutes. Top toast with mushroom mixture.
Photo credit: Paul Delmont
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