Mushroom and Fetta Toast Recipe

How to Make Mushroom and Fetta Toast


  1. Place a large frying pan over a medium-high heat. Add the olive oil and mushrooms and cook for 5-7 minutes, tossing a few times until nicely coloured. Turn the heat down to medium low, add the garlic and butter and cook for 2 more minutes or until the garlic softens. You don’t want the garlic to colour. Season with salt and ground black pepper and keep warm until ready to serve.
  2. Meanwhile, season the ricotta by mixing the parmesan cheese with the herbs and half of the lemon zest. Crumble in the fetta cheese and mix well. Add a dash of olive oil to bind, if required. Season to taste and set aside.
  3. Remove the mushrooms from the pan and turn the heat to high. Add the spinach and stir until wilted. Season and set aside.
  4. While spinach is wilting, chargrill or toast the bread slices. Smear generously with the sesoned fetta and ricotta and top with the wilted spinach.
  5. Place the garlic mushrooms on top of bread and sprinkle with the remaining lemon zest and some parmesan cheese. Drizzle with olive oil and serve.