Mushroom Herb Stuffed French Toast, a savory breakfast recipe with mushrooms, cheese, and herbs.
I made this again the other day and forgot how incredible it makes the house smell! It’s a savory stuffed french toast recipe full of cheese, herbs, and of course mushrooms!
It’s perfect for breakfast, brunch, lunch or even dinner! To make this recipe “lighter” you can use skim milk, light cheeses, and egg substitute. To make this recipe a little more “snappy” you can assemble the “sandwiches” ahead of time, cover and refrigerate, then fry everything up before serving.
You might also like this Cannoli Overnight French Toast Casserole!
Mushroom Herb Stuffed French Toast
Ingredients
- 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)
Instructions
- 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:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I just made this recipe, and it is to die for! Loved it. Congrats on your win. You deserved the prize.
Thanks so much Beth! That’s such an honor coming from Miss Creative herself. :)
I never even thought of french toast being a savory dish as well – but, YUM. Congrats as well :)
Thanks Lea!
Congratulations on the win in the cooking contest! I just found your blog and I absolutely love it. I must try the Mushroom Herb French Tost recipe. I LOVE mushrooms and cheese.
Thanks so much!
Finally! A French toast recipe that’s on the savory side instead of the sweet. Looks fabulous and a must try!
Thanks so much! I’m a big fan of savory French toast!
Congrats on the win. This looks amazing!
thank so much!
I *love* this idea and I am going to be making it one of these weekends–brilliant, Lisa.
Thanks Angela!