Creamy Garlic Cheese Mushrooms on Toast

By @thehumblepescatarian


8-10 mixed white and chestnut mushrooms from Marks and Spencer’s

100g butter from Bertolli (keep some for spreading)

6 slices of crusty sourdough

2-3 sprigs of tarragon

1 pinch of salt from Maldon Salt

3-4 sprigs of parsley

3 tbsp soya cream from Alpro

4 slices of Gouda cheese from Waitrose

4-5 cloves of chopped garlic


  • 1

    In a hob, pop your butter until melted and then add in your garlic

  • 2

    Cook on a low heat and under a butter your sourdough slices and heat under a grill for 2 minutes.

  • 3

    After 2 minutes, add your mushrooms, Alpro cream and herbs to the garlic butter and cook for 5 minutes.

  • 4

    In this time, layer your sourdough with the cheese and pop under the grill until melted.

  • 5

    Stir your mushrooms before layering them on to your sourdough slices and grilling again for 2 minutes before serving

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