Mushroom-Herb Stuffed French Toast

Recipe Courtesy of the Mushroom Council and mushroominfo.com
2011 Taste of Home Every Day, Every Way Recipe Contest Winner
Lisa Huff, Wilton, CT

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French toast made savory with mushrooms, cheese and herbs is a delicious twist to this breakfast classic.

Yield: 8 servings

Serving Size: 2 prepared French toast

Ingredients

1 pound thinly sliced crimini mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups (8 ounces) shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 eggs
2 cups 2% milk
2 tablespoons butter, melted

Directions

In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts

Calories: 540; Total Fat: 28g; Saturated Fat: 17g; Cholesterol: 165mg; Sodium: 820mg; Protein: 23g; Total Carbohydrate: 50g; Dietary Fiber: 2g

Tags: baby bella, Breakfast, brunch, cheese, cremini, crimini, savory, Taste of Home, Vegetarian