Cheesy mushroom toast cups

Freshening up a childhood recipe!

As a young child, toast cups seemed the height of culinary creativity to me. To use a humble slice of buttered bread to create a vessel for delicious fillings was brilliant, I thought, and I have fond memories of making toast cups many different ways. I hadn’t thought about them for years until I recently stumbled upon a stash of recipe cards filled with my childish scrawl and decided to give this lovely little dish a fresh new look. Play around with the seasonings to suit your tastes and choose a variety of mushrooms for maximum flavour – I used cremini, shiitake and oyster mushrooms; portobellos would also be lovely. So would a tomato-eggs-bacon combination, or maybe a spinach-eggs-cheese….the sky’s the limit, really! You could easily make appetizer-sized toast cups with smaller pieces of bread and mini-muffin tins. I like to serve this version with a green salad and a glass of robust red wine for an easy, delicious brunch or quick supper.



  • 1 tablespoon (15 mL) butter
  • 6 ounces (225 grams) sliced mushrooms
  • 3 cloves garlic, minced
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 teaspoon (2.5 mL) freshly ground black pepper
  • 1/2 teaspoon (2.5 mL) freshly ground coriander seeds
  • 1/8 teaspoon (.7 mL) cayenne
  • 2 tablespoons (30 mL) butter, softened
  • 6 slices whole wheat bread, crusts removed
  • 3 large eggs, beaten
  • 2 tablespoons (30 mL) heavy cream
  • 2 tablespoons (30 mL) minced chives or green onions
  • 3 tablespoons (90 mL) freshly grated Swiss or Parmesan cheese


  • Preheat oven to 350F.
  • In a large skillet over medium-high heat, melt 1 tablespoon (15 mL) of the butter. Add mushrooms and cook, stirring often, until they are nicely browned (about 5 minutes). Add garlic and cook, stirring constantly, for 1 minute more. Season with salt, pepper, coriander and cayenne and remove to a bowl. Set aside.
  • Butter one side of each bread slice. Press the bread, buttered sides down, into a muffin tin.

  • In a medium bowl, combine beaten eggs, cream and chives. Add the cooled mushroom mixture and stir gently to combine.
  • Divide the egg mixture equally among the toast cups. Sprinkle the tops with the cheese.

  • Bake in preheated oven until egg mixture is set (it should not jiggle when you move the pan) and the tops are golden brown (about 18 – 20 minutes).

Serves 2 – 3.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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