Cheesy Mushrooms and Spinach on Toast

Sometimes deciding on a healthy breakfast item can be extremely difficult, especially one which still tastes amazing and your kids won’t mind eating, and these classic cheesy mushrooms and spinach on toast gives just that. They are ready in no time and provides a balanced, flavour packed healthy breakfast, brunch or lunch which everyone loves.

Mushroom on toast is a simple British dish. Traditionally its kept very simple by sautéing the mushrooms and having it topped on toast. This mushroom on toast is inspired by the classic version with a bit of a twist. Cheese, mushrooms and spinach is always a popular combination, as the earthiness of the mushrooms, freshness of the spinach and creaminess of the cheese combine and pair perfectly. Putting this combination on top of a crunchy slice of toast finishes the dish perfectly as the toast gives an extra crunch which adds to the dish. We add fresh items such as leeks to the mushroom mixture to give an added freshness, while still maintaining the earthiness and flavour from the shallots, garlic and mushrooms being cooked.

Another crucial element of the dish is of course the béchamel sauce as it gives a creamy texture and flavour, completing the dish. Béchamel is a classic sauce known for its creaminess, and adding it to this dish doesn’t disappoint. The cheese, milk and flour combine perfectly to create this béchamel which binds the dish and helps add new flavours and textures to it. Topping with the fresh thyme adds some freshness and a sharp minty flavour adding a very unique element. This is a great breakfast item with classic flavours sure to be loved by the whole family.

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Helpful Tips and Tricks to Make Cheesy Mushrooms on Toast:

• Mushrooms reduce in size when cooked, this recipe tastes best when the mushrooms are slightly thick and chunky. So remember not to chop the mushrooms too thin.
• Thyme is my preferred herb but you can swap it for any other herbs like chives or parsley.
• If you are looking for a more filling breakfast or lunch you can serve mushrooms on toast with a poached or fried eggs on top.
• I love to use shallots in this recipe as they have a delicate sweet flavour compared to onions, but you can easily swap it with 1/2 an onion.
• Sourdough bread adds that extra fermented flavour and has a thicker crust which goes well with creamy mushroom. You can use bread of your choice.
• If you don’t want a creamy sauce, then leave out the béchamel sauce and just stir in some creme fraiche with cheese for flavour.

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Cheesy Mushrooms and Spinach on Toast

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 350 grams mushrooms, sliced (portobello or chestnut)
• 1.5 tbsp butter 
• 2 cloves garlic, minced
• 1 small shallot, sliced
• 1 small leek, trimmed and sliced into thin rings
• 1 cup spinach, roughly chopped
• 1/2 tsp Dijon mustard
• 2-3 springs of thyme
• Salt and pepper
• 4 -6 large slices of sour dough bread

For Béchamel Sauce:

• 1.5 tbsp butter
• 2 tbsp plain flour
• 250ml whole milk
• 3 tbsp gruyere cheese
• Salt and pepper

method

1. Preheat the oven to 180ºC.
2. Heat butter in a frying pan over a medium heat. Add the shallots, leeks and garlic and cook for 3-4 minutes, until soft. Add the sliced mushrooms, fry for a further 4-5 minutes until soft. Season with salt and pepper and add the mustard, stir well and switch of the heat.
3. To make the béchamel sauce, melt butter in a heavy bottom pan over a low heat then stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, DO NOT let it brown. Add the milk and continue to stir as the sauce thickens ensuring that no lumps are formed. Bring to a boil. Season with salt and pepper. 
4. Stir the chopped spinach, grated cheese and half the mushroom mixture into the sauce. Remove from heat, note that the spinach will wilt. 
5. Toast the bread slices in the oven on one side under the grill, then turn and top each slice with cheesy mushroom mixture. Put back under the grill for a few minutes, until the top starts to brown. 
6. Serve with the remaining mushroom mixture and sprinkle the fresh thyme. 

Did You Make This Recipe?

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