Let’s face it—sometimes you just want something warm, toasty, and a little fancy without ending up in a dishwashing situation that looks like you hosted brunch for six. This mushroom toast is the midweek hero you didn’t know you needed. It’s savoury, satisfying, and secretly very good for you.
🌿 Why You’ll Love It (Especially in Winter)
When the weather’s grey and your immune system’s working overtime, this toasty little number pulls double duty. Mushrooms are one of the few plant-based sources of vitamin D (yep, even in small amounts), garlic gives your immune system a natural boost, and leafy greens like spinach or kale are loaded with vitamin C and antioxidants.
Also—it’s toast. But like, grown-up toast.
🛒 Ingredients (Serves 1)
- 1 slice sourdough or whole grain bread
- 1 cup mushrooms, sliced (any kind you like – button, Swiss brown, or fancy ones if you’re feeling it)
- 1 garlic clove, minced
- 1 tsp olive oil or butter
- ½ tsp dried thyme or a few sprigs of fresh
- 1 cup baby spinach or kale
- Salt & pepper, to taste
- Optional: a sprinkle of feta, parmesan, or a fried egg on top
👩🍳 Instructions
- Sauté the Mushrooms
Heat oil or butter in a pan over medium heat. Add the garlic and thyme, cook for 30 seconds until fragrant, then toss in the mushrooms. Cook until soft and golden—about 5–7 minutes. - Wilt the Greens
Add the spinach or kale to the pan and stir for 1–2 minutes, just until wilted. Season with salt and pepper. - Toast the Bread
Toast your slice of sourdough to your desired level of crunch (we’re team golden and chewy over here). - Assemble and Serve
Pile the mushroom and greens mixture onto your toast. Top with optional cheese, a poached or fried egg, or just eat as is with a cuppa.
🧠 Nutrition Snapshot
- Vitamin D: Mushrooms can provide a small dose, especially if exposed to sunlight
- Vitamin C: Greens like spinach and kale keep your immune defences up
- Antioxidants: Garlic and thyme pack powerful anti-inflammatory perks
- Roughly 300–350 kcal per serve (not including egg or cheese)
💡 Healthy Hack
Add a few cooked white beans or lentils to the pan for extra fibre and plant-based protein. You can even mix through a teaspoon of miso paste at the end for a deep umami flavour boost.
🧊 Storage Tips
Best eaten fresh. But you can prep the mushroom/greens mixture ahead of time and keep it in the fridge for up to 2 days. Reheat gently and serve on freshly toasted bread.
🔄 Swap Suggestions
- No sourdough? Use rye, whole grain, or a gluten-free slice
- Don’t like kale? Swap for rocket or even shredded cabbage
- Fancy it up? Add goat’s cheese or truffle oil (because why not)
- Vegan? Use olive oil and skip the optional cheese
🥄 Comfort Food with Benefits
This isn’t just toast—it’s winter toast with immune-supporting, flavour-packed goodness. Perfect for a solo brunch, light dinner, or one of those weird hungry-at-10pm moments. Minimal effort. Maximum reward.
🍄 Got a mushroom obsession too? Share your favourite toast toppings in the comments or tag us @Plan4One. Don’t forget to subscribe for weekly inspiration made just for one.
