Cremini Mushroom Toast

Cremini Mushroom Toast Recipe Top

Mushroom toasts are a great way to use up stale bread. It could also serve as a bold top half for your version of The World’s Greatest Sandwich or as a worthy excuse to fire up your George Foreman grill or panini press*.

I don’t really care for any of that, though.

I like making these because they look cool. Mushroom cross-sections seared with grill marks are somehow aesthetically appealing to me. Come to think of it, anything with grill marks causes shameless culinary swooning within me. Perhaps it’s a guy thing.

The taste, as good as can be expected from the spartan ingredient list of crusty bread, mushrooms, and extra virgin olive oil, comes second. I hope there’s nothing wrong with admitting that.

* I used a cast iron press because I’m broke, have zero counter space, and avoid kitchen electronics whenever possible.

recipe adapted from Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever
Weekend Herb Blogging hosted by Anna

Cremini Mushroom Toast

makes 4 servings

Cremini Mushroom Toast Recipe Bread


4 slices crusty white OR whole wheat bread (preferably sourdough) OR brioche
1/4 cup extra virgin olive oil
12–16 cremini mushrooms, very thinly sliced
kosher salt or coarse sea salt, to taste

Cremini Mushroom Toast Recipe Sliced

Cremini Mushroom Toast Recipe Ready


  1. Brush one side of each slice of bread with olive oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping (the mushrooms will shrink slightly after grilling). Brush the mushrooms with olive oil and season with salt.
  2. Place the bread, mushroom side up, in a preheated panini-style grill or between a hot cast iron skillet and press. Grill with your equipment of choice and apply enough pressure to slightly smash the bread.
  3. Grill for about 3 minutes, until the bread is golden brown and the mushrooms are sizzling and cooked through.

Cremini Mushroom Toast Recipe

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36 Responses to “Cremini Mushroom Toast”

  1. Rosa says:

    What delicious looking toasts! Nice pairing!



  2. Caitlin says:

    Oh, don’t worry – I’m a sucker for grill marks too. Criss cross ‘em, and I can barely stand it. Now that I think about it, I’m a sucker for anything with bread, and anything with mushrooms. This might be my perfect food right here…

  3. kat says:

    Look at those perfect grill marks!

  4. lisaiscooking says:

    They do look cool. And, that’s one more book I need to get!

  5. Fearless Kitchen says:

    This looks wonderful. Grilling really does wonderful things to mushrooms (to most things really.) It’s not a guy thing, unless I’ve somehow gained something in the last ten minutes :)

  6. Leela says:

    These look so simple but you can tell they’re full of umami.

    I didn’t know grilled marks have that kind of effect on guys. ;)

  7. Hillary says:

    These mushrooms look fabulous! What a great appetizer!

  8. Sara says:

    I have this cookbook and I love it. I’ve been meaning to make these, glad they came out well.

  9. Gera @ SweetsFoods says:

    That mushroom toasts look scrumptious! A winning combination of ingredients and texture :)

    Tasty delicious work Jude!


  10. RecipeGirl says:

    This recipe is all about the flavor of the mushrooms, and that’s ok by me!! Yes, the grill marks make it look rather appealing. I’m sure you would have liked the Grilled Eggplant Salad I made a few nights ago. Major grill marks!

  11. Soma says:

    Love those grill marks on the mushrooms. what a neat idea.

  12. Jacque says:

    Mmm, they do get high scores in the looks department. I’ll bet they taste pretty good too… maybe add a little garlic and some butter… :)

    Nice photos!!

  13. megan (brooklyn farmhouse) says:

    Mmm, looks delicious. Why ARE grill marks so appealing? Maybe they speak to our hunter/gather days when we had to cook everything over an open fire?

  14. The Duo Dishes says:

    ‘Shrooms know how to get the job done. Even with stale bread!

    The mushroom toast sandwich is a good idea…

  15. Y says:

    Looks really delicious!

  16. Nicisme says:

    That would go down a treat right now, looks perfect!

  17. sweetbird says:

    I want to smother these in brie and never leave home again…

  18. Girl says:

    You did it again with perfection, everything looks absolutely wonderful! So when are you opening your Bistro and Bakery shop?

  19. MyKitchenInHalfCups says:

    Looks pretty good to me and I love grill marks too!

  20. ingrid says:

    Looks good. I have an undying love for all things mushroom. I thought your comment pretty funny about being broke and then remembered so am I…not funny! :-)
    ~ingrid…..oh, and thanks for visiting my blog!

  21. Anna says:

    Looks lovely! Thanks for participating in WHB.

  22. Tangled Noodle says:

    Good to know I only need my trusty cast-iron stovetop grill – I haven’t come around to buying the George Foreman. These look perfectly tasty!

  23. CookiePie says:

    That looks really delicious, and great photos!!

  24. Dragon says:

    These are absolutely cool!

  25. Kalyn says:

    I love cremini mushrooms and grill marks both! Great idea for an easy recipe that sounds like a winner.

  26. Maya says:


    This and some soup and I could call it a light dinner :) Like you I made good use of my frill pan and do not have a panini press..It works.

  27. Kate says:

    I have that book as well, and the primary reason I bought it was THIS recipe — the mushroom toasts. My BF adores all things mushroom, and these were terrific. Nicely done!

  28. Selba says:

    What a great idea to make a toast. Looks yummy :)

  29. Carolyn Jung says:

    Yum! Is it sacrilege, though, if I think a little bit of cheese over the top would make it even grander? What can I say — I love cheese. ;)

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