You might have seen over Instagram recently, that awesome mushrooms on toast I had for breakfast courtesy of Katy. I never usually opt for mushrooms on toast, unless there’s some sort of egg involved too. I don’t know why, but it had always felt like an incomplete order – until I actually tried it of course. Because it was absolutely delicious. Piled high with sliced chestnut mushrooms, rocket and tomatoes. Simple yet fantastic.

Mushrooms on toast

So because I couldn’t get it out of my mind, I obviously got hooked on making it at home too. It’s so simple, and so cheap. Plus healthy too, with plenty of fresh ingredients. For the weekends however, I wanted to add a little twist. Something for us to be able to shake it up.

Cue, my creamy, paprika mushrooms on toast.

Creamy, paprika mushrooms on toast recipe

Made with low fat soft cheese, a small amount of paprika, salt and pepper, the mushrooms are really creamy, with a subtle spiced taste. Combined with the juicy tomatoes, which are tossed in the mushrooms and sauce just before serving, and fresh rocket, it’s one delicious breakfast or lunch!

Creamy, paprika mushrooms on toast recipe Creamy, paprika mushrooms on toast recipe

I’ve popped the recipe below for you to enjoy too.

What’s been your go-to breakfast of late? Anything you add twists to, to make it a little different for weekends/lunch?

Chloe xx

Creamy, paprika mushrooms on toast recipe

Creamy, paprika mushrooms on toast

A simple yet delicious breakfast or lunch

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1

Ingredients

  • 1 tbsp margarine/butter
  • 4 chestnut mushrooms
  • 2 slices seeded bread, small batch
  • 6 cherry tomatoes
  • 1 tbsp low fat soft cheese
  • ΒΌ tsp smoked paprika
  • salt and pepper for seasoning
  • 1 handful fresh rocket

Instructions

  1. Melt 1tsp. butter/margarine in a frying pan over a low heat. Slice the mushrooms thinly and add to the frying pan to cook. 

  2. Pop the bread down in the toaster. Whilst the bread is toasting, slice the tomatoes in half and put to the side.

  3. Add the soft cheese and paprika to the mushrooms, and stir until well combined. Add salt and pepper to taste, as well as the tomatoes, and leave to simmer for a minute or so. Stir often.

  4. Once the bread is toasted, spread with the remaining margarine/butter. Turn the heat up on the frying pan to high for 30 seconds, continuously stirring. 

  5. Top the toast with the mushrooms and tomato mixture, and a handful of fresh rocket. Enjoy!