This tomato and cheese mushroom toast is a warm, open-faced sandwich that makes a fabulous meatless and vegetable-rich lunch or dinner.

Cheese and tomato mushroom toast on plate.

This open-faced mushroom toast with cheese, onions and tomatoes is a lightened-up version of mushroom toast. It’s one of my favourites and a quick and easy lunch or dinner. For dinner, just add a salad!

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Ingredients and substitutions

Bread – I love to start this mushroom toast with big slices of sourdough, but that said, any bread you have and enjoy is just fine.

Tomatoes – Any ripe tomato will work here. I love beefsteak tomatoes as it makes for fewer slices to slip around.

Mushrooms – White or cremini mushrooms (or a mixture of the two) will work perfectly here.

Onions – Adding some quick sauteed onions to the mix is optional, but recommended. You’ll just need a regular yellow cooking onion.

Cheese – I love sliced cheddar on this sandwich, but sliced mozzarella or Swiss (or similar) would be nice as well. Try them all and decide on your favourite. You could also use shredded cheese of your choice here.

How to make this tomato and cheese mushroom toast

Sliced mushrooms in skillet before cooking.
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Onions in skillet after browning.
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Bread slices on baking sheet after toasting.
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  1. Start by adding the sliced mushrooms to a dry, non-stick skillet and cook until golden. Once golden, you can add a bit of butter and garlic to the skillet if you like. Remove to a bowl.
  2. To the same skillet, add a splash of cooking oil and then cook the onion until softened and browned. Remove to the bowl with the mushrooms.
  3. Toast the bread slices on a baking sheet under the broiler. Be sure to toast both sides!
Tomato slices on toasted bread on baking sheet.
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Cooked mushrooms on top of tomato slices.
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Cheese slices on top of mushrooms.
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  1. Assemble the sandwich by first adding slices of tomato on top of the toasted bread. Season with salt and pepper and drizzle with a bit of olive oil.
  2. Top with the cooked mushrooms and onion.
  3. Finish by topping with cheese. Pop under the broiler, about 6-inches from the heat and heat until the cheese has melted.

Recipe tips!

  • Be sure to toast the bread well on both sides, so it won’t get soggy when topped with the moist tomatoes.
  • Be sure to season the tomatoes and the mushrooms as you cook them, to really bring out all the great flavours.
  • I kept the cheese topping thinner for photographing, so the ingredients underneath could be seen. Feel free to add more cheese if you like!
Cheese and tomato mushroom toast on plate.

Making ahead and storing

This mushroom toast is best enjoyed freshly made. I don’t recommend making ahead, as the bread doesn’t hold up well after toasting. Store leftovers in the refrigerator for a day. You can reheat on a baking sheet in a 350F oven for a few minutes to warm.

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Cheese and tomato mushroom toast on plate.

Get the Recipe: Tomato and Cheese Mushroom Toast

This tomato and cheese mushroom toast is an open-faced sandwich that makes a fabulous meatless and vegetable-rich lunch or dinner.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 sandwiches

Ingredients

  • 2 slices sourdough bread, or bread of your choice
  • 1 large beefsteak tomato, sliced
  • olive oil, for drizzling
  • 8 oz white or cremini mushrooms, sliced (standard tray)
  • 1-2 teaspoons butter, optional
  • Pinch minced garlic, optional
  • 1/4-1/3 cup onion, sliced
  • 3 slices cheddar cheese, or cheese of your choice (or shredded cheese)
  • Salt and freshly ground pepper

Instructions
 

  • Add the sliced mushrooms to a dry, non-stick skillet over medium heat. Cook, stirring occasionally until golden. Season with a bit of salt and pepper and if using, stir in the butter and/or garlic once cooked. Remove to a bowl.
  • In the same skillet, add a splash of cooking oil and add the onions. Cook over medium heat, stirring, until softened and browned. Remove to the bowl with the mushrooms.
  • Heat the oven broiler. Place the bread slices onto a baking sheet. Toast the bread under the broiler, ON BOTH SIDES, until golden. Remove from the oven but leave the broiler on.
  • Assemble the sandwiches by first adding a layer of sliced tomatoes. Season with a bit of salt and pepper and drizzle with some olive oil. Top the tomatoes with the mushroom and onion mixture. Finally, top with sliced cheese.
  • Adjust the oven rack to about 6-inches from the broiler (usually the 2nd rung from the top). Place the assembled sandwiches under the broiler and cook until warmed and the cheese is melted and bubbly.

Notes

    • Be sure to toast the bread well on both sides, so it won’t get soggy when topped with the moist tomatoes.
    • Be sure to season the tomatoes and the mushrooms as you cook them, to really bring out all the great flavours.
    • I kept the cheese topping thinner for photographing, so the ingredients underneath could be seen. Feel free to add more cheese if you like!
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos there that you might find helpful.
Cuisine: American, Canadian
Course: Lunch, Sandwich
Author: Jennifer Maloney
Serving: 1sandwich, Calories: 379kcal, Carbohydrates: 46g, Protein: 18g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 599mg, Potassium: 891mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1797IU, Vitamin C: 27mg, Calcium: 241mg, Iron: 4mg
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