Simple, practical, and full of everyday flavour, Mushroom Spinach & Corn Toast is a World breads made with sliced mushrooms, packed baby spinach, and sweet corn in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Breads
  • Cuisine: World

Ingredients

  • 2/3 cup sliced mushrooms
  • 1 cup packed baby spinach
  • 2 tablespoon sweet corn (I used frozen and put them in warm water for 5 minutes before using in the recipe)
  • 2 thick bread slices
  • 3-4 tablespoons grated fontina cheese
  • 2 garlic cloves (finely chopped)
  • 2 tablespoons pasta sauce (I used marinara)
  • 1.5 teaspoons oil
  • salt (to taste)
  • pepper (to taste)
  • red chili flakes (optional, to garnish)

Method

  1. Heat oil in a pan. Add sliced mushrooms and saute for few minutes till they soften a little.
  2. Add spinach leaves, chopped garlic and mix. Cook for a minute.
  3. Add corn, salt and pepper and cook for another 1-2 minutes. The spinach will be wilted by now and mushroom little softened. I used frozen sweet corn here so they really didn't take any time to cook. Set aside.
  4. Grill the bread slices on a grill pan. I sprayed the pan with some non-stick oil before putting the bread on top. You can also simply toast the bread.
  5. Once toasted/grilled apply 1 tablespoon of pasta sauce on top of each slice. Top with grated fontina cheese. I used 1.5 tablespoons on each.
  6. And finally top with the prepared veggies.
  7. Put the toasts in the oven at 350 F degrees for 7-8 minutes or till cheese melts a little. Sprinkle with some red chili flakes and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.