Best 11 Mushroom Herb Stuffed French Toast Recipes

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Are you looking for a delicious and unique way to enjoy French toast? Look no further than our guide to cooking mushroom herb-stuffed French toast. This savory twist on a classic dish combines the flavors of sautéed mushrooms, fresh herbs, and creamy cheese, all wrapped in tender slices of French bread and pan-fried to perfection. With step-by-step instructions and helpful tips, our article will help you create a memorable breakfast or brunch that will satisfy even the pickiest of eaters. Get ready to tantalize your taste buds with this delightful and easy-to-make recipe.

Let's cook with our recipes!

SAVOURY FRENCH TOAST WITH MUSHROOMS



Savoury French Toast with Mushrooms image

Savoury French toast with mushrooms puts a fancy spin on eggs and toast but is an absolute breeze to make. Choose a wholegrain bread (can be gluten free), add a sprinkle of parmesan, and load it up with herby mushrooms. It's a healthier breakfast delight!

Provided by Monique

Categories     Breakfast

Time 40m

Number Of Ingredients 8

3 eggs
120 mL milk of choice ((make sure it's unsweetened))
25 grams finely grated Parmesan cheese (plus extra to serve if desired)
4 thick slices bread
200-250 grams mushrooms, sliced ((cup or portobello mushrooms work well))
1 small bunch chives
extra virgin olive oil (or other preferred fat for frying)
salt and pepper

Steps:

  • Preheat oven to about 50 C; you can keep the toast and mushrooms in there to stay warm while you prepare everything.
  • Whisk together eggs and milk, seasoning with a little salt and pepper. Pour mixture into a shallow dish so you can dip the bread in easily. Add in most of the parmesan cheese, reserving a little to sprinkle on the toast slices while they're frying.
  • Heat a non-stick pan up to a moderate-to-low heat. Add 2 teaspoons of olive oil to the pan.
  • Dip a slice of bread into the egg mixture, flipping it over so both sides are soaked. I like to let it sit for about 15 seconds on each side, to make sure the egg mixture is soaked in. Pick up the bread and let the excess drip off for a moment. There should be some parmesan stuck to the bread. Pop the bread into the pan and cook for 2-3 minutes on each side, until dark golden brown. While the bread is cooking, sprinkle over some of the remaining parmesan so you get a lovely extra bit of crisped-up parmesan on the outside. If the bread browns too quickly, reduce the stove temperature.
  • Repeat the cooking process with the remaining slices of bread, and keep the slices in the oven to stay warm while you're cooking.
  • While the bread is cooking, take a second pan and add 2 tsp olive oil. Add the sliced mushrooms and cook until softened. Towards the end of the cooking process, season with salt, pepper and some chopped chives.
  • Once everything is ready, serve the French toast with the sliced mushrooms on top, and garnish with extra chives. Add extra parmesan, and a little drizzle of olive oil, if desired.

MUSHROOM HERB STUFFED FRENCH TOAST



Mushroom Herb Stuffed French Toast image

Mushroom Herb Stuffed French Toast, an easy savory French Toast recipe.

Provided by Lisa Huff

Categories     Breakfast

Time 30m

Number Of Ingredients 12

4 tablespoons unsalted butter (divided)
1 pound baby bella mushrooms (thinly sliced)
8 ounces cream cheese ( (reduced fat is ok or regular) softened)
2 cups shredded Gruyere or Swiss cheese (divided)
4 tablespoons minced chives (divided)
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 clove clove (minced)
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices bread
4 large eggs
2 cups skim milk ((or any kind of milk))

Steps:

  • In a large skillet, melt 1 tablespoon of butter then add mushrooms and cook until soft; set aside.
  • In a small bowl, mix together the softened cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over one side of each bread slice. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down.
  • In a large shallow bowl, whisk together the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.
  • In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts : Calories 433 kcal, Carbohydrate 38 g, Protein 22 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 149 mg, Sodium 578 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

MUSHROOM-HERB STUFFED FRENCH TOAST



Mushroom-Herb Stuffed French Toast image

This recipe transforms French toast into a savory delight with mushrooms and cheese. Its ooey-gooey texture is irresistible! -Lisa Huff, Wilton, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 pound thinly sliced baby portobello mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 large eggs
2 cups 2% milk
2 tablespoons butter, melted

Steps:

  • In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside., In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down., In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture., In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts : Calories 531 calories, Fat 30g fat (17g saturated fat), Cholesterol 185mg cholesterol, Sodium 757mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.

SUPER-STUFFED FRENCH TOAST



Super-Stuffed French Toast image

Provided by Aaron McCargo Jr.

Time 23m

Yield 6 servings

Number Of Ingredients 11

6 jumbo eggs, beaten
1/4 cup heavy cream
2 tablespoons vanilla extract
2 tablespoons ground cinnamon, plus more for topping
Salt
1/4 cup sugar
12 slices brioche bread, about 1/2-inch thick
6 ounces apple pie filling
6 ounces cherry pie filling
Nonstick cooking spray
Powdered sugar, for topping

Steps:

  • Preheat indoor grill or griddle.
  • In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.
  • Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a "pocket" in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket.
  • Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers.
  • Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.

SAVORY HERB-STUFFED MUSHROOMS



Savory Herb-Stuffed Mushrooms image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons

Steps:

  • Preheat oven to 425 degrees F.
  • Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

GARLIC HERB CHEESE STUFFED MUSHROOMS



Garlic Herb Cheese Stuffed Mushrooms image

These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.

Provided by Amy Neiter

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 10

Number Of Ingredients 5

1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package grated Parmesan cheese, divided
1 cup olive oil
20 mushrooms, stems removed

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  • Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  • Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  • Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Nutrition Facts : Calories 434.8 calories, Carbohydrate 3.2 g, Cholesterol 62.1 mg, Fat 42.5 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 16.3 g, Sodium 505.3 mg, Sugar 0.8 g

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY



Stuffed French Toast By Chef Andrea Drummer Recipe by Tasty image

Inspired by bread pudding and crème brûlée, this stuffed French toast recipe features thick slices of brioche bread soaked in an egg custard, baked to golden brown perfection, and topped with torched turbinado sugar for a satisfying crunch. Made by Chef Andrea Drummer of the Original Cannabis Cafe (@OGCannabisCafe)

Provided by Tikeyah Whittle

Categories     Breakfast

Time 4h40m

Yield 4 servings

Number Of Ingredients 20

1 loaf brioche bread, cut into 3 in slices
1 cup granulated sugar
8 cups heavy cream
2 vanilla beans, seeds scraped
6 large eggs, beaten
½ cup cream cheese, softened
½ cup ricotta cheese
½ cup strawberry, quartered
½ cup strawberry, quartered
½ lemon, juiced
1 teaspoon granulated sugar
½ lemon
½ cup blueberry
¼ cup maple syrup
1 cup heavy cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ cup turbinado sugar
4 fresh mint leaves
kitchen torch

Steps:

  • Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
  • In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
  • Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
  • Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
  • Preheat the oven to 350°F (180°C).
  • Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
  • While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
  • Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
  • Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
  • Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
  • Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
  • Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
  • Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
  • Enjoy!

PBJ-STUFFED FRENCH TOAST



PBJ-Stuffed French Toast image

"I used some of my favorite foods to create this...and now it's become a favorite recipe to serve drop-in friends. They love it!" Ruth Ann Bott - Lake Wales, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

3 tablespoons cream cheese, softened
2 tablespoons creamy peanut butter
4 slices Italian bread (3/4 inch thick)
2 tablespoons red raspberry preserves
2 eggs
1 tablespoon evaporated milk
Maple syrup, optional

Steps:

  • In a small bowl, combine cream cheese and peanut butter. Spread on two slices of bread; top with preserves and remaining bread. In a shallow bowl, whisk eggs and milk. Dip sandwiches into egg mixture., In a greased large nonstick skillet, toast sandwiches for 2-3 minutes on each side or until golden brown. Serve with syrup if desired.

Nutrition Facts : Calories 465 calories, Fat 23g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 567mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.

MUSHROOM HERB STUFFING



Mushroom Herb Stuffing image

Check out this comforting stuffing with yummy healthy Crimini & white mushrooms, celery and onions.

Provided by Rita1652

Categories     Onions

Time 23m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

8 ounces cremini mushrooms
8 ounces white mushrooms
3 quarts of slightly dry whole wheat bread cubes
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1 1/2 teaspoons rosemary
1 1/2 teaspoons salt
1/3 cup chopped parsley
1/3 cup finely chopped onion
1/4 cup finely diced celery
1/3 cup butter, melted
1 cup canned chicken broth

Steps:

  • Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
  • Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
  • And the remaining butter.
  • Add the chicken broth and mix well.
  • Mixes 8 cups of stuffing or enough to stuff.
  • A 10-12 lb. Turkey.

MUSHROOM STUFFED FRENCH BREAD



Mushroom Stuffed French Bread image

This is great as an appetizer served with a cheese spread or to go with a soup or salad. Cook time includes rising time.

Provided by pines506

Categories     Yeast Breads

Time 2h50m

Yield 2 loaves

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water (105F to 115F)
1 tablespoon sugar
1 1/2 teaspoons salt
3 1/2 cups unbleached all-purpose flour (may need a little more or less)
1/2 lb finely chopped fresh mushrooms
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • In a large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well.
  • Add more flour to make a stiff dough.
  • Cover and let rest 15 minutes.
  • turn out onto floured board. Knead 10 minutes until satiny.
  • Place into greased bowl. Cover and let rise in warm place about 30 minutes.
  • Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat.
  • Cool to room temperature.
  • Turn dought out onto oiled board. Divide into two parts.
  • Pat each part out to make a 12-inch square.
  • Spread with mushroom mixture, dividing equally.
  • Roll each part up tightly.
  • Place on cornmeal covered baking sheet.
  • Let rise 1 hour until doubled.
  • Brush with water. Slash loaves in 4 places.
  • Bake at 400F for 20-25 minutes until golden and crusty.

Nutrition Facts : Calories 924, Fat 8.5, SaturatedFat 4.1, Cholesterol 15.3, Sodium 1801.7, Carbohydrate 182.3, Fiber 8.3, Sugar 10.3, Protein 27.9

CHEESY STUFFED MUSHROOMS ON TOAST



Cheesy stuffed mushrooms on toast image

Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients

Provided by Sara Buenfeld

Categories     Snack, Treat

Time 10m

Number Of Ingredients 5

50g butter with Mediterranean herbs, or garlic butter
4 large flat mushrooms
225g bag baby spinach
4 thick slices of bread, preferably granary from a small loaf
4 generous slices of cheddar cheese, about 100g/4oz

Steps:

  • Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
  • Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
  • Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.44 milligram of sodium

Tips:

  • Use a thick, sturdy bread for your French toast, such as challah, brioche, or sourdough. This will help it hold up to the stuffing and prevent it from becoming soggy.
  • Be generous with the butter when you're frying the French toast. This will help it brown evenly and give it a rich, buttery flavor.
  • Don't overcrowd the pan when you're frying the French toast. This will prevent it from cooking evenly.
  • If you're using a cheese that melts easily, such as mozzarella or cheddar, add it to the French toast just before serving. This will prevent it from melting out and making the French toast soggy.
  • Serve the French toast immediately with your favorite toppings, such as maple syrup, whipped cream, or fruit.

Conclusion:

Mushroom herb stuffed French toast is a delicious and unique breakfast or brunch dish that is sure to impress your family and friends. With its savory stuffing and crispy, golden-brown exterior, this dish is sure to become a new favorite. So next time you're looking for a special breakfast or brunch recipe, give mushroom herb stuffed French toast a try. You won't be disappointed!

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