Sunday, 5 April 2020

Portabello Mushrooms on Toast

Carole's Chatter: Portabello Mushrooms on Toast


Portabello mushrooms
Crispy shallots
Parmesan and Colby cheese (grated)
Chilli flakes
Chicken stock (preferably lower salt)
Crème fraiche


I put some oil and butter in a pan – I then popped in the mushrooms with the gill side up.

I seasoned each mushroom with pepper and popped grated cheese into each one.  I topped each one off with breadcrumbs.

I fried the mushrooms with the lid on so that the cheese would melt.  I didn't turn the mushrooms over at all.

I created a sauce by adding the chicken stock and crème fraiche.  Added some chilli flakes for zing.

Served on toast with the pan sauce spooned over.

This was tasty but a bit salty because I used concentrated chicken stock.


  1. This is a simple meal ... I wonder if I can still get mushrooms -- I put them on my list for the next time I venture out into the world.

  2. Looks simple enough for the current shortages.

    be well... mae at

  3. Yum. We had a mushroom recipe at a dinner not all that long ago. So simple, but so delicious!

  4. I love mushrooms of all sorts! I love toast, too!

  5. This sounds like true comfort food to me. I've got to make bread so we have toast! :)

  6. I can only imagine how good your mushroom with the cheese tastes! Great combination


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