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.
Mushroom Herb Stuffed French Toast
Mushroom Herb Stuffed French Toast, an easy savory French Toast recipe.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8 servings
Ingredients
- 4 tablespoons unsalted butter divided
- 1 pound baby portobello mushrooms thinly sliced
- 1 8 ounce package cream cheese (regular or reduced fat) 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 garlic clove minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 16 slices Texas toast
- 4 large eggs
- 2 cups 2% milk (or any type 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.
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!
Beth @ Hungry Happenings says
November 20, 2011 at 5:55 pmI just made this recipe, and it is to die for! Loved it. Congrats on your win. You deserved the prize.
snappygourmet says
November 20, 2011 at 8:19 pmThanks so much Beth! That’s such an honor coming from Miss Creative herself. :)
Lea says
October 20, 2011 at 10:51 amI never even thought of french toast being a savory dish as well – but, YUM. Congrats as well :)
snappygourmet says
October 20, 2011 at 11:00 amThanks Lea!
Christin says
October 19, 2011 at 7:29 pmCongratulations 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.
snappygourmet says
October 20, 2011 at 11:00 amThanks so much!
Susan says
October 19, 2011 at 1:52 pmFinally! A French toast recipe that’s on the savory side instead of the sweet. Looks fabulous and a must try!
snappygourmet says
October 20, 2011 at 11:01 amThanks so much! I’m a big fan of savory French toast!
Deb B says
October 19, 2011 at 1:15 pmCongrats on the win. This looks amazing!
snappygourmet says
October 20, 2011 at 11:01 amthank so much!
Angela FRS says
October 19, 2011 at 10:49 amI *love* this idea and I am going to be making it one of these weekends–brilliant, Lisa.
snappygourmet says
October 20, 2011 at 11:01 amThanks Angela!