Crunchy, buttery sourdough toast topped with silky whipped ricotta and garlicky sautéed mushrooms, finished with fresh herbs and a dusting of parmesan. This whipped ricotta mushroom toast is simple, elegant, and super satisfying.
It’s one of those recipes that feels a little fancy, but comes together in under 30 minutes. Enjoy it on slow weekend mornings, serve it as an appetizer, or make it for a light dinner.
Recipe highlights
- Texture heaven: Crispy buttery sourdough + ultra-smooth whipped ricotta + tender, juicy mushrooms
- Big flavor: Garlic, butter, lemon, parmesan, and herbs layered together
- Quick & approachable: A restaurant-quality dish made with simple ingredients
- Versatile: Works for breakfast, brunch, appetizers, or a light dinner
Recipe overview
⏱️ Prep: 15 mins • Cook: 15 mins • Total: 30 mins
🍴 Yield: 6 servings
💪 Skill level: Beginner
😋 Flavor notes: Savory, rich, and deeply umami with bright lemon and woodsy herbs. Pairs well with: Poached or fried eggs, peppery greens, simple salads, or a glass of red wine.
What is whipped ricotta?
If you’ve never made a recipe for whipped ricotta before, you’re in for a treat. It’s simply ricotta cheese blended with a few ingredients (in this case olive oil, lemon juice, and salt) until it becomes smooth and spreadable.
The transformation is subtle but it makes a big difference. Instead of that slightly grainy ricotta texture, you end up with something silky and luxurious that melts into warm toast.
How to make whipped ricotta mushroom toast
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Make whipped ricotta: Blend ricotta, olive oil, lemon juice, and salt until smooth and creamy.
- Sauté the mushrooms: Cook mushrooms over medium-high heat in a dry skillet until water cooks off, then add butter and garlic and cook until golden brown and tender.
- Toast bread: Toast your sourdough bread slices until deeply golden and crisp. Optional: spread with salted butter.
- Assemble: Spread or pipe a generous layer of whipped ricotta over each slice, top with mushrooms, then finish with thyme and freshly grated parmesan. Yum!
Pro tips for the best creamy mushroom toast
Don’t overcrowd the pan when cooking the mushrooms. This helps them brown instead of steam, which creates much better flavor and texture. If you need to, cook the mushrooms in batches.
Start mushrooms in a dry skillet, especially if they’re super fresh. This way, they release all their water first and are able to brown nicely. Add butter after the water is cooked off.
Let the mushrooms sit undisturbed for a few minutes before stirring to develop deep flavor and caramelization.
Use high-quality ricotta for the best texture and taste.
Blend longer than you think. Whipped ricotta should be completely smooth, so let it go for a couple of minutes in the food processor.
Finish with flaky salt for an extra pop of flavor!
Where to source mushrooms
Where to find the best mushrooms? Check your local co-op, farmers market, and/or specialty food stores near you. These sources usually have better options than your standard grocery store cremini or button mushrooms (though they work just fine, too).
Highly recommend – the mushrooms you see in these images I actually grew myself! I used a combination of mushrooms from my Blue Oyster & Shiitake mushroom kits.
🍄🟫 If you like this recipe, you might also enjoy my Wild Mushroom Galette!
Variations
This whipped ricotta mushroom toast is endlessly adaptable:
Try different breads: Use my sourdough sandwich loaf, basic sourdough boule, rosemary sea salt sourdough, or even focaccia.
You could also slice sourdough baguettes and make little mushroom & whipped ricotta crostini!
Switch up the mushrooms: I like to use a mixture of oyster and shiitake for this, but you can use any mushroom you want. Cremini, chanterelles, maitake, any wild foraged mushrooms… choose your favorite!
Add protein: Top with a poached or fried egg for a complete breakfast.
Add heat: A pinch of chili flakes or drizzle of hot honey, so good!
Perfect toast options:
Serving & storing
My favorite way to enjoy this savory ricotta toast is to serve it with a fried egg for the perfect little brunch. This toast is best enjoyed fresh, but leftovers are surprisingly good.
To reheat: Warm prepared ricotta toast in an oven-safe skillet for a few minutes on the stove, then place under the broiler for a few minutes until heated through and crisp again.
This way, you warm from the bottom for a few minutes, then crisp everything on top. Honestly, I almost like it better when it’s re-heated the next day. The ricotta gets just a little melty and it’s absolutely to die for!
If storing components separately, keep the whipped ricotta and sautéed mushrooms in airtight containers in the fridge for up to 3 days and make the toast fresh.
If you try this whipped ricotta mushroom toast, I’d love to hear what you think! Leave a comment below and don’t forget to rate the recipe — it helps support my work and allows me to keep creating free recipes for you.
Whipped Ricotta Mushroom Toast
Ingredients
Whipped ricotta:
- 1 ½ cups whole milk ricotta
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
- pinch black pepper
Mushrooms:
- 4 cups roughly chopped or sliced fresh mushrooms
- 2 tablespoons salted butter
- 2 garlic cloves, minced
Toasts:
- 3 slices sourdough bread*, cut in half
- 1-2 tablespoons butter, optional
- 2 tablespoons fresh thyme, or sub fresh parsley, oregano, or minced rosemary
- ¼ cup freshly grated parmesan
Instructions
- Make whipped ricotta: In a food processor, blend 1 ½ cups ricotta with 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ tsp salt and pinch of pepper until smooth and creamy, 2-3 minutes. Set aside or keep refrigerated until ready to use.
- Sauté the mushrooms: Cook 4 cups chopped mushrooms over medium-high heat in a dry skillet until all of their water cooks off. Add 2 Tbsp salted butter and 2 cloves minced garlic and continue to cook, stirring occasionally, until golden brown and tender.
- Toast bread: Toast your sourdough bread slices until deeply golden and crisp. Optional: spread with butter.
- Assemble: Spread a generous layer of whipped ricotta over each slice of toasted bread (or use a piping bag to make it look extra fancy). Top with warm sautéed mushrooms, then finish with a sprinkling of thyme and freshly grated parmesan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you try this recipe?
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