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Whipped Goat Cheese Toast with Shiitake Mushroom on a black plate and a light wooden table. Natural cotton napkin on the left side.

Whipped Goat Cheese Toast with Shiitake Mushroom

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2-4 1x
  • Category: Sandwich
  • Method: Sauteeing
  • Cuisine: American
  • Diet: Vegetarian


Delicious, simple, and easy to make toasted sourdough with goat cheese and shiitake.



Whipped Goat Cheese:

  • 200g soft unripened goat cheese (I use two packets, each 113g)
  • 1-2 tbsp cashew milk (or sub goat or regular milk, or almond milk)

Shiitake Mushroom:

  • 1 tbsp avocado oil (or your favorite cooking oil)
  • 1-2 shallots, sliced lengthwise and into thin slices (½ cup chopped)
  • A small pinch of sea salt
  • 3-4 cloves garlic, finely chopped
  • 3-4 cups shiitake mushroom, trimmed and roughly chopped (or Cremini)
  • 1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
  • 1 tbsp thyme leaves (or 1 tsp dried thyme)
  • 2 tbsp tamari sauce

Toasted bread:

  • 3-4 slices of sourdough bread
  • 1 clove garlic (optional)
  • Balsamic glaze (optional)


Whipped Goat Cheese:

  1. Add the goat cheese into a food processor with 1 tbsp of milk. Mix until creamy, scrape the sides, and add more milk if necessary. If you don’t have a food processor, use a hand-held mixer and a bowl. Set aside until ready to serve.

Shiitake Mushroom:

  1. Heat up a pan on the stove over medium-high heat, add the avocado oil, the shallots, and a small pinch of sea salt. Cook for 3-4 minutes or until soft stirring frequently.
  2. Add the chopped garlic and cook for 30 seconds - 1 minute.
  3. Add the mushroom, rosemary, thyme and stir. Lower the heat to medium and add the tamari sauce.
  4. Cook for about 10 minutes stirring frequently. Set aside until ready to serve.

Toasted Bread:

  1. Toast the bread slices in the toaster. Take the clove of garlic and gently rub it on one side of each toast. 
  2. Spread the whipped goat cheese on slices, add the shiitake mushroom, and drizzle with the balsamic glaze. Enjoy immediately.


You're going to end up with leftover whipped goat cheese, it keeps in the fridge in an airtight container for 2-3 days. I use a bigger amount because it's easier to mix.

If you can't find shiitake, you can use cremini, button, or portobello mushroom. The cooking time will vary based on the size and type of mushroom.

Keywords: goat cheese, shiitake, snack, bread