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Mushroom-Herb Stuffed French Toast

Total Time

Prep: 25 min. Cook: 5 min./batch


8 servings

This recipe transforms French toast into a savory delight with mushrooms and cheese. Its ooey-gooey texture is irresistible! —Lisa Huff, Wilton, Connecticut
Mushroom-Herb Stuffed French Toast Recipe photo by Taste of Home


  • 1 pound thinly sliced baby portobello mushrooms
  • 4 tablespoons butter, divided
  • 1 package (8 ounces) reduced-fat cream cheese
  • 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, room temperature
  • 2 cups 2% milk
  • 2 tablespoons butter, melted


  1. In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.
  2. In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down.
  3. In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.
  4. In a large skillet, toast sandwiches in remaining butter in batches until golden brown, 2-3 minutes on each side. Sprinkle with remaining cheese and chives.

Nutrition Facts

1 serving: 531 calories, 30g fat (17g saturated fat), 185mg cholesterol, 757mg sodium, 41g carbohydrate (8g sugars, 2g fiber), 24g protein.

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