Breakfast

Garlic Mushrooms on Sourdough with Ricotta

Name: Garlic Mushrooms on Sourdough with Ricotta
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 200 g Mushrooms; 1 slice, about 50 g Sourdough; 50 g Ricotta; 2 cloves, about 6 g Garlic; 5 g Olive oil; A few sprigs, leaves picked Fresh thyme; A little, chopped Fresh parsley; To taste Salt

Mushrooms fried hard with garlic and thyme, on sourdough spread with ricotta. 278 kcal and a pan that stays dry until the end.

Calories: 278kcal
Protein: 12g
Fat: 12g
Carbs: 28g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Garlic Mushrooms on Sourdough with Ricotta, plated and ready to serve. — The finished recipe. Garlic Mushrooms on Sourdough with Ricotta

Ingredients 1 to 6 for garlic mushrooms on sourdough with ricotta arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Mushrooms (Two hundred grams looks like too much and cooks down to a handful.). 1 slice, about 50 g Sourdough. 50 g Ricotta. 2 cloves, about 6 g Garlic. 5 g Olive oil. A few sprigs, leaves picked Fresh thyme

Ingredients 7 to 8 for garlic mushrooms on sourdough with ricotta arranged separately on a dark worktop. — Ingredients 7 to 8. A little, chopped Fresh parsley. To taste Salt

Garlic Mushrooms on Sourdough with Ricotta, preparation step 1: Slice the mushrooms and put them in a dry, hot pan. Leave them alone for two minutes before stirring so they brown rather than stew. — Step 1. Slice the mushrooms and put them in a dry, hot pan. Leave them alone for two minutes before stirring so they brown rather than stew.

Garlic Mushrooms on Sourdough with Ricotta, preparation step 2: When they have shrunk and darkened, add the oil, garlic and thyme and cook for one more minute. — Step 2. When they have shrunk and darkened, add the oil, garlic and thyme and cook for one more minute.

Garlic Mushrooms on Sourdough with Ricotta, preparation step 3: Toast the sourdough and spread it with the ricotta. — Step 3. Toast the sourdough and spread it with the ricotta.

The finished garlic mushrooms on sourdough with ricotta. — Step 4. Pile the mushrooms on top, season and finish with parsley.

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Ingredients

Mushrooms200 g
Two hundred grams looks like too much and cooks down to a handful.
Sourdough1 slice, about 50 g
Ricotta50 g
Garlic2 cloves, about 6 g
Olive oil5 g
Fresh thymeA few sprigs, leaves picked
Fresh parsleyA little, chopped
SaltTo taste

Method

Slice the mushrooms and put them in a dry, hot pan. Leave them alone for two minutes before stirring so they brown rather than stew.
When they have shrunk and darkened, add the oil, garlic and thyme and cook for one more minute.
Toast the sourdough and spread it with the ricotta.
Pile the mushrooms on top, season and finish with parsley.

Worth knowing

Dry pan first. Mushrooms release a lot of water and oil added at the start just gets boiled. Five grams at the end is enough to carry the garlic.
Protein is 12 g, which is low for a breakfast. An egg on top brings it to nearer 20 g.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.