Mushroom Toast with Herbed Ricotta

This one is for all my mushroom lovers. Great for breakfast, or lunch, or even at 10pm with your favorite movie and bottle glass of Malbec. No one’s judging here.


  • 16 oz (2 packages) white mushrooms
  • 1 stick butter
  • 1 cup ricotta
  • 4 oz softened cream cheese
  • 1 tablespoon of fresh mixed herbs (I used oregano and thyme)
  • 1/2 teaspoon onion powder
  • dash of red pepper flakes
  • Salt and pepper to taste
  • Loaf of crusty bread


  1. In a heavy bottomed skillet, melt stick of butter. You can substitute olive oil, but it makes for crispier mushrooms.
  2. Cook mushrooms until soft and brown, about 10-15 minutes. Finish with salt and pepper, scrape into a bowl and set aside.
  3. While pan is still hot, cut slices of the bread and lightly toast in pan. The residual butter from mushrooms should help it toast.
  4. In the meantime, mix together the ricotta, cream cheese, fresh herbs, red pepper flakes, onion powder, and season with salt and pepper.
  5. Assemble the toast. Generously spread with ricotta mixture and top with the mushrooms. Serve immediately.

Serves 6-8

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s