Description
This Garlic Butter Mushroom and Roasted Tomato Toast is a savory, gourmet-style meal that comes together in just 15 minutes. Featuring meaty sautéed mushrooms and juicy roasted cherry tomatoes on crispy sourdough, it is the perfect wholesome lunch or elevated breakfast for busy days.
Ingredients
Scale
- 2 thick slices sourdough bread (or crusty Italian bread)
- 1 cup cremini or white button mushrooms, sliced thin
- 1/2 cup cherry tomatoes, sliced in half
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme
- 1 tablespoon fresh parsley, chopped for garnish
- 1 teaspoon balsamic glaze (optional)
Instructions
- Prep the Vegetables: Clean mushrooms with a damp paper towel and slice thin. Half the cherry tomatoes and mince the garlic.
- Heat the Pan: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Sauté the Mushrooms: Add mushrooms in a single layer and cook undisturbed for 3 minutes until golden-brown. Stir and add salt, pepper, and dried herbs.
- Add Garlic and Tomatoes: Push mushrooms to the side; add remaining butter and garlic. Sauté for 30 seconds, then toss in tomatoes.
- Soft Roast: Cook for 4-5 minutes, gently pressing tomatoes to release juices.
- Toast and Assemble: Toast bread until crispy. Spoon mushroom and tomato mixture onto slices, drizzling with pan juices. Garnish with parsley and balsamic glaze.
Notes
Don’t overcrowd the pan when browning the sausage—cook in batches if needed. Resist stirring the rice during cooking to ensure proper texture. For extra brightness, add a squeeze of lemon juice before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch / Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg