Savory Mushroom Brunch Toast

A delightful mushroom brunch toast featuring roasted portobello, garlic sautéed mushrooms, and creamy goat cheese atop crunchy sourdough bread.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 400°F (200°C). Gently clean the portobello mushroom with a damp paper towel to remove any dirt, being careful not to soak it. Place the mushroom cap on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Bake for about 10 minutes until it softens and releases its juices.
2. 2.
   Meanwhile, in a small skillet over medium heat, add the remaining tablespoon of olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic as it can turn bitter.
3. 3.
   Remove the mushroom from the oven and place it on a cutting board. Thinly slice the mushroom and add it to the skillet with the garlic. Sauté for 3-4 minutes, stirring occasionally, until the mushroom slices are tender and slightly golden around the edges.
4. 4.
   While the mushrooms cook, toast the sourdough bread until golden brown. For extra flavor, you can drizzle a little olive oil on the bread before toasting.
5. 5.
   To assemble, place the toasted sourdough on a serving plate. Top evenly with the sautéed mushrooms and garlic. Sprinkle the crumbled goat cheese over the top. Serve immediately to enjoy the toast warm and toasty. If the mushrooms or bread seem too oily, dab lightly with a paper towel before serving.