Savory Loaded Toasts

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Savory Mushrooms on Toast: Sauteed mushrooms and Swiss chard served over crispy pumpernickel toast with some bonus goodies packed on!
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Sauteed chard and mushrooms on toast with a thick smear of yogurt dressing and crunchy pomegranate seeds. This is the toast you’re looking for.

Roughly adapted from a Bon Appetit recipe.


10-12 cremini mushrooms, sliced
1 bunch Swiss chard, chopped
2 tablespoons olive oil
Pinch red pepper flakes
4 thick pieces pumpernickel bread, toasted
1 cup labneh or Greek yogurt
1/2 cup pomegranate seeds
Salt and pepper


1) Slice mushrooms and rinse chard well. Cut the big ribs out of the chard and roughly chop. Add mushrooms to a skillet over medium heat with oil. Cook for 5-6 minutes until mushrooms soften. Season with salt and pepper.

2) Add washed and chopped chard to the skillet and stir to combine. Season with a pinch of red pepper flakes and once chard has wilted, turn heat down to low.

3) Toast bread and smear with a heavy spread of labneh or Greek yogurt.

4) Top toasts with mushroom and chard mixture and sprinkle with pomegranate seeds. Serve while warm.

One toast is a nice side dish or two makes a hearty breakfast.