Creamy mushrooms and spinach on toast

Creamy mushrooms and spinach on toast

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes


  • 1 x 400 g punnet brown mushrooms
  • 50 g butter
  • ½ cup cream
  • 2 cloves garlic, crushed
  • sea salt and freshly ground black pepper, to taste
  • 4 slices Woolworths low-GI seed bread
  • 100 g baby spinach, blanched

Cooking Instructions

Tear the mushrooms into chunks.

Fry in the butter on all sides until tender. Add the cream and garlic and cook until reduced and thickened. Season to taste.

To serve, toast the bread and butter each slice. Top with the spinach and mushrooms.

Cook's note: I enjoy this recipe as a simple and satisfying, low-effort midweek supper. The creamy mushrooms and seed bread combo is nice and filling – no feelings of deprivation here.

Browse more toast recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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