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Mushrooms on toast
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5 from 1 vote

Mushroom Toast

Servings: 2


  • 1 cup baby kale
  • cooking spray
  • 2-5 tbsp butter
  • 1-2 cups sliced mushrooms
  • salt and pepper
  • 1 tbsp fresh thyme
  • 4 slices brie cheese
  • 2 slices bread, toasted


  • Preheat oven to 300F.
  • Put baby kale on parchment lined baking sheet. Spray with cooking spray and mix with your hands to ensure all is coated.
  • Bake for 10 minutes, then gentley toss spreading out on baking sheet. Bake for an additional 5 minutes or until all pieces crispy. Remove from oven and set aside.
  • Heat 2 tbsp butter in sauce pan over medium heat. Add all mushrooms except shimeji. Do not move around or shake, just let them be.
  • After a few minutes give the pan a shake to toss the mushrooms and try to flip as many as possible to ensure even browning. Add 1 tbsp of butter, a sprinkle of black pepper, salt and some fresh thyme. Once browned on all sides remove to a bowl.
  • Add 1 tbsp of butter to sauce pan and shimeji mushrooms if using. Follow same guidelines as above. Add remaining 1 tbsp of butter, toss around and add to bowl of mushrooms.
  • On toast add two slices of brie cheese, mushrooms and top with crispy kale chips. Serve immediately.