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Home » Recipes » Breakfast » Mushroom Herb Stuffed French Toast

Mushroom Herb Stuffed French Toast

October 19, 2011 12 Comments

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Mushroom Herb Stuffed French Toast, a savory breakfast recipe with mushrooms, cheese, and herbs.

Mushroom Herb Stuffed French Toast | snappygourmet.com

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!

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5 from 2 votes

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
Yield 8 servings
Author Lisa Huff

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. 
Course: Breakfast
Cuisine: American
Keywords: savory french toast recipe, stuffed french toast
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

Tags: breakfast, brunch, french toast, mushrooms, recipe Categories: Breakfast, Recipes

About the Author

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. <More about Lisa Huff>

Reader Interactions

Comments

  1. Beth @ Hungry Happenings says

    November 20, 2011 at 5:55 pm

    I just made this recipe, and it is to die for! Loved it. Congrats on your win. You deserved the prize.

    Reply
    • snappygourmet says

      November 20, 2011 at 8:19 pm

      Thanks so much Beth! That’s such an honor coming from Miss Creative herself. :)

      Reply
  2. Lea says

    October 20, 2011 at 10:51 am

    I never even thought of french toast being a savory dish as well – but, YUM. Congrats as well :)

    Reply
    • snappygourmet says

      October 20, 2011 at 11:00 am

      Thanks Lea!

      Reply
  3. Christin says

    October 19, 2011 at 7:29 pm

    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.

    Reply
    • snappygourmet says

      October 20, 2011 at 11:00 am

      Thanks so much!

      Reply
  4. Susan says

    October 19, 2011 at 1:52 pm

    Finally! A French toast recipe that’s on the savory side instead of the sweet. Looks fabulous and a must try!

    Reply
    • snappygourmet says

      October 20, 2011 at 11:01 am

      Thanks so much! I’m a big fan of savory French toast!

      Reply
  5. Deb B says

    October 19, 2011 at 1:15 pm

    Congrats on the win. This looks amazing!

    Reply
    • snappygourmet says

      October 20, 2011 at 11:01 am

      thank so much!

      Reply
  6. Angela FRS says

    October 19, 2011 at 10:49 am

    I *love* this idea and I am going to be making it one of these weekends–brilliant, Lisa.

    Reply
    • snappygourmet says

      October 20, 2011 at 11:01 am

      Thanks Angela!

      Reply

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Lisa Huff is a cookbook author, recipe developer, food stylist, food photographer, & award-winning home chef.

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