Recipe Box, Mushroom Toast with Rosemary and Sea Salt

I am addicted to the Rosemary and Sea Salt bread from the Fresh Market


Don’t worry, if you can’t buy it, I will show you a quick way to make your own


Toast bread slices and saute the mushrooms in a little butter and olive oil


Add rosemary and freshly ground black pepper


Deglaze the pan with a dash of sherry, white wine or broth~ it will smell amazing


Toast bread* until golden and top with a layer of Parmesan

*if using plain bread, toast bread then drizzle a few drops of olive oil on slices and spread around with your finger.  Sprinkle with chopped rosemary and sea salt.

Or use Rosemary Salt

Now proceed with recipe


Top Parmesan with mushrooms and finish with another generous layer of Parmesan


Bake at 400 for 10 minutes, or until cheese has melted and everything is hot and happy


Serve immediately

rosemary mushroom toast

Mushroom Toast with Rosemary & Sea Salt

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine American


  • Rosemary & Sea Salt Bread* {Fresh Market} or high quality french sour dough or ciabatta bread
  • 8 oz. sliced mushrooms such as Baby Bella
  • 1 T unsalted butter
  • sea salt
  • pepper
  • olive oil
  • 3-4 oz freshly grated Parmesan cheese
  • 2-4 T fresh rosemary chopped
  • rosemary sprigs for garnish


  • Saute mushrooms in butter and olive oil over medium high heat until moisture releases and they begin to turn golden. Add rosemary and pepper. Add sherry and stir to deglaze pan. Set aside.
  • Slice bread to desired thickness. Do not slice it too thin, you want it to be sturdy enough to support your toppings. Toast bread in a 400 degree oven or toaster until starting to brown. Sprinkle toast with Parmesan cheese. Top with mushrooms and more Parmesan. Return to 400 degree oven for 10 minutes or until heated through and cheese is melted.
  • Serve immediately


*If you can’t find rosemary and sea salt bread, just use a high quality sturdy bread from the bakery. Toast bread and then drizzle bread slices with a little olive oil, spreading with your finger and sprinkle with rosemary and sea salt.
Keyword flatbread,, meatless meal, mushroom toast, mushrooms, pizza, rosemary
mushroom toast with rosemary and sea salt

This delightful toast is great by itself, or with salad, soup, or as a side to an entree~HH loved it with his steak

mushroom toast with steak

You could also cut it into smaller pieces and serve it as an appetizer or a crouton to top soup or salad


mushroom rosemary sea salt toast

Thanks so much for visiting~

You might also like French Onion Soup Stuffed Mushrooms with Gruyere and Rosemary Croutons

gruyere topped stuffed mushrooms

French Onion Soup Pizza Bread

onion soup pizzas

Thanks for stopping by~


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12 Responses to “Recipe Box, Mushroom Toast with Rosemary and Sea Salt”
  1. Liz Mackie says:

    Thank you.

  2. Kitty says:

    Mmmm another winner, Jenna! This is perfect for an appetizer or a side dish, or really, even for a meatless meal.

    • Thanks Kitty! I love recipes like this that I can eat as a meal when I’m by myself or serve the guys meat to go with theirs~Are your temps cooling off yet? We are still sweating here 🙂 >

  3. Yum!
    Happy Friday, Jenna!

  4. Lynn says:

    I’m not a big mushroom fan but every once in a while play with baby bellas, this looks good:@)

  5. Mary says:

    Jenna, I could happily dine on your mushroom toast with a glass of wine for dinner! Our grocery store sells La Brea Bakery Rosemary Olive Oil Bread and it is divine 🙂

  6. Judy Pimperl says:

    That looks yummy! And I happen to have rosemary growing outside my kitchen…Pretty, too.

  7. This looks so yummy. I would never have thought to put the mushrooms on the bread- sogginess. But since you’ve baked out the juices, no worries!

    Thank you for sharing at the #HomeMattersParty!

  8. janetlea62 says:

    This has been calling my name. I can’t wait to try it! I have done my shopping for the week but maybe I can squeeze this in as well. YUM!

  9. JESS44903 says:

    Huh, what a neat recipe!

    Thanks for joining Cooking and Crafting with J & J!

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