A savory and mouthwatering appetizer, my mushroom toast is a terrific offering to pass around at your next gathering, or to enjoy for a cozy “date night” in. Generously spread with my easy herbed ricotta then topped with buttery, garlicky, wine-infused sauteed mushrooms, these mushroom toasts are a special little treat to nibble on!
A Toast to a Delicious Mushroom Appetizer
Whenever my hubby and I are looking to have a cozy “date night” in and craving something savory, warm and extra delicious to enjoy with our wine, one of our favorite recipes to whip up is mushroom toast.
Simple to prepare yet utterly loaded with lots of earthy and rich flavor (not to mention nice and filling), mushroom toast is a real treat for us, and so easy to pile up onto a rustic wooden board or platter set in the middle of the table so we can nibble all evening long.
We love the flavor of buttery, garlic-infused sauteed mushrooms kissed with a little white wine, in delectable partnership with an herbed ricotta spread made with ricotta, cream cheese, a little parmesan, chives, thyme and parsley.
All of these mouthwatering components piled up onto crispy garlic toast make for an excellent little appetizer, one that makes us feel as if we're enjoying something a little bit decadent and special!

My Recipe For Mushroom Toast with Herbed Ricotta Spread
When preparing these tasty mushroom toasts, I like to first whip up my herbed ricotta spread to have ready to generously slather over the golden, toasted, garlic-rubbed bread.
Super easy to prep, I just allow the cheeses to come to room temp (especially the cream cheese), and then simply fold/mix all of the ingredients together until smooth, creamy, and well blended.
Sauteing the mushrooms is also a fairly quick process, especially when I use my trusty cast-iron skillet to perfectly sauté those mushrooms, "flavor bombed" with butter, white wine, garlic, thyme, plus salt and pepper—so earthy and delicious!
All that's left is to toast up some hearty, rustic bread (we love sourdough for this task), pile everything on, and enjoy!
Here's a peak at my recipe for mushroom toast: (or just jump to the full recipe...)
- To get started, I combine my ricotta, softened cream cheese plus all my other “spread” ingredients together in a bowl until smooth and creamy, and well blended. I set this herbed ricotta aside for a moment.
- Next, I saute my sliced mushrooms in my cast-iron skillet (or other heavy-bottom skillet) until deeply golden-brown, about 7 minutes, adding in my wine, garlic, thyme, salt and pepper along the way. Once sautéed to perfection, I spoon the mushrooms into a bowl to hold and keep warm.
- Next, I toast my rustic bread slices, then rub fresh garlic cloves over each slice.
- To assemble, I generously spread some of my herbed ricotta mixture over each piece of toast, then top with lots of buttery, sauteed mushrooms, and finish with a little extra sprinkle of fresh thyme leaves, and serve while warm.

Recipe
Mushroom Toast
by Ingrid Beer

This savory mushroom toast recipe features warm, buttery, wine-infused mushrooms, an herbed ricotta spread, and garlic-rubbed toast!
Category: Appetizer
Cuisine: American
Yield: 6 mushroom toasts
Nutrition Info: 353 calories per serving (approximately 1 slice of mushroom toast)
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Mushroom Toast Ingredients:
- 3 tablespoons unsalted butter
- 2 (8 ounce) packages sliced cremini mushrooms
- ¼ cup white wine
- 4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use
- 2 teaspoons thyme leaves
- Salt
- Black pepper
- 6 slices of your favorite rustic-style bread (sourdough is ideal)
- Thyme leaves, for garnish
Herbed Ricotta Spread Ingredients:
- ½ cup whole milk ricotta cheese
- ½ cup whipped cream cheese (softened at room temp)
- ¼ cup grated parmesan cheese
- 1 tablespoon minced chives
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon thyme leaves, minced
- Pinch salt
- Pinch black pepper
- Begin by gathering and prepping all of your herbed ricotta ingredients according to the ingredient list above to have ready and organized for use.
- To prepare you herbed ricotta, add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined. Set aside, keeping at room temp.
- Next, gather and prep all of your mushroom toast ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your mushrooms, place a cast-iron or other heavy bottom skillet or pan over medium-high heat. Add in the butter, and once it has melted, add in the mushrooms and saute for about 7 to 8 minutes, until they become a deep golden-brown and begin to caramelize. (They will, at first, release a good bit of liquid, but then it evaporates, and the mushrooms become almost sticky, and caramelize.)
- Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate. Once the garlic becomes aromatic, add in a couple of pinches of salt and pepper. Set the sauteed mushrooms aside and keep warm.
- Next, toast your slices of bread, and then rub the remaining whole clove of garlic over each slice.
- To assemble the mushroom toast, spread the herbed ricotta mixture generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece. Garnish with a little addition thyme, and enjoy warm.
Tips & Tidbits for my Mushroom Toast recipe:
- Cremini mushrooms, or your favorite variety: For these mushroom toasts, I like to use a traditional, hearty mushroom such as cremini. They have great flavor, they're easy to find, and delightfully inexpensive. If I'm looking to serve a mushrooms that's a bit more flavorful, I opt for shiitake mushrooms, which are also fantastic. You can also use simple white button mushrooms, if that's what you have on hand.
- Whole milk ricotta for richer flavor: To prepare this herbed ricotta for the toasts, I opt for whole milk ricotta, as it is slightly creamier with a richer flavor. I also prefer full-fat cream cheese here, and use real grated parmesan for better flavor as well.
- Leave out the wine, if you'd like: If you prefer to leave the white wine out of the mushrooms, feel free to do so. Instead, I would squeeze just a teeny amount of lemon in to cut the richness and balance out the flavors, but this is totally optional.
- Rustic bread as the garlicky vessel: Opt for a rustic type of bread when making these mushroom toasts, if you can. I like to use sourdough bread, and slice it myself into medium thick slices, just enough to offer some structure to the toppings. And once you toast your bread slices, be sure to rub a fresh clove of garlic over each slice for added flavor—yum!



Craving more delectable appetizers? Check out this Crostini with Grilled Steak recipe, this Whipped Goat Cheese, this Spinach Puff Pastry, these Shrimp Tostada Bites, or this Baked Brie with Caramelized Onions!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
Sarah B-D
Oh my, why did I decide to click on to your apple spice cake recipe on Pinterest and then find myself here looking at these utterly delectable mushrooms!!!?? I'm having a fasting day - I am NOT SUPPOSED to be thinking about food!!! Love your blog. So glad I found it. Thank you.
The Cozy Apron
Hi Sarah, so glad you found it, too! Thank you for your lovely comments. You'll have to try both the cake and these toasts once you finish your fast—good luck with it!
NP
In your recipe you call for 4 cloves of garlic and then one whole clove....did you mean bulb? Recipe sounds delightful along with your other recipes. Thank you for sharing.
The Cozy Apron
Hi NP, thanks for your question, as it gives me a chance to clarify for folks. It's basically a total of 5 cloves of garlic— 4 of them are pressed through the garlic press (to be sautéed with the mushrooms) and 1 is left whole (just peeled), for use of rubbing it on the toasts. Hopefully that clarifies, and that you enjoy the recipe! Thanks for stopping by...
Paulette
This looks amazing, can't wait to try it!
We have friends coming in tonight for dinner out. This might be the perfect little bite of something w a glass of wine while we catch up. That might take the hunger edge off as they will be in a "new kitchen" meeting for a few hours before they head up!
The Cozy Apron
Hi Paulette, this is a perfect recipe for such an occasion! Truly hope you give it a try- I think you and your guests will enjoy this little pre-dinner treat served with wine. Hope you have a great time!
Reba
I made this last night and it was so delicious. Everyone loved it, perfect appetizer. Thanks for the recipe.
The Cozy Apron
Hi Reba, I'm so happy to read that! So glad they were enjoyed, and I thank you for taking a moment to comment!
Kylee
Hi! I have a questions. First of all, I'm so excited to make this!
You serve the ricotta mixture cold, correct? I'm entertaining the idea of what it would taste like warm? I love warm cheese, especially with some herbs on toast.
What are your thoughts?
The Cozy Apron
Hi Kylee, I'm with you on loving some warm, spreadable cheese; my only concern with the ricotta is that once it's warmed, it may "weep", or ooze moisture. If only warmed gently, may not be too bad, just keep that in mind. Also, remember that the sautéed mushrooms will still be warm, so they will sort of "warm up" the ricotta spread, as well. Hope you enjoy!
Cat
This is a keeper! I had mushrooms I wanted to use and extra ricota-what luck! Found it very easy to pull together and my husband raved about it. Thank you!
The Cozy Apron
Hi Cat! I, too, love it when I have all the ingredients on hand to whip up a really tasty recipe—such a bonus!
So glad you found this, and that both you and your hubby enjoyed it so much.
Sometimes something as simple as garlic-y mushrooms on toast are the perfect, most satisfying thing. Happy cooking!
Christine
Thank you
donna
can you serve at room temp, even the mushrooms?
The Cozy Apron
Hi Donna, sure!
This recipe is best served warm, but honestly, room temp will be just fine; so if you start them off warm, and they sit for a little bit, becoming slightly cooler or room temp, they'll still be delicious!