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Mushroom-Herb Stuffed French Toast


  • 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
  • 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 for 2-3 minutes on each side or until golden brown. 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.


Average Rating: 5
  • andreastacey
    Aug 28, 2017

    This was unbelievably delicious!!! A MUST try for grilled cheese and mushroom connoisseurs. You will be so incredibly pleased!

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