Mushroom and Mozzarella Toasts with Oregano Oil

A quick, but elegant dish for a weeknight meal for two or a Saturday lunch-sauteed mushrooms scattered over a layer of fresh mozzarella on a thick slice of hot grilled bread. This little bit of comfort food is then drizzled with an oregano oil and a splash of fresh lemon juice. Sprinkle with sea salt, freshly ground pepper and serve with glass of crisp white wine-delightful! Leftover oregano oil can be combined with more lemon juice, garlic, and a dollop of coarse brown mustard to make a lovely vinaigrette for a salad, roasted potatoes or chicken.

Mushroom and Mozzarella Toasts with Oregano Oil

Serves 2

2 tablespoons extra virgin olive oil

2 medium size portobello mushrooms, trimmed

2 baby bella mushrooms, trimmed and halved

2 white mushrooms,trimmed and halved

2 or 3 small shitake mushrooms, trimmed

2 thick slices of sourdough or country white bread, grilled

4-1/2 ounces buffalo mozzarella, sliced

1 tablespoon lemon juice

Oregano Oil

1/4 cup extra virgin olive oil

1 tablespoon fresh oregano leaves, washed and patted dry

First make the oregano oil-place oil in a non-stick frying pan over medium high heat. When oil is hot, turn off heat and scatter the oregano leaves over the oil. Fry for about 20 seconds. Set aside to cool.

To sauté the mushrooms, heat the two tablespoons oil in a large non-stick frying pan over medium heat. Add the portobello mushrooms, sprinkle with salt and pepper and cook for 3 minutes, then turn and add the remaining mushrooms and cook 3-4 minutes more or until golden. Top the grilled bread with the slices of mozzarella and mushrooms. Drizzle the oregano oil over and add the splash of lemon juice.

Following in the footsteps of SimonaBrii and Haalo, I am posting this black and white photo for Susan of The Well-Seasoned Cook who is taking some time off managing the Black and White Wednesday blog event to recover from an illness. Astrid of Paulchens Foodblog has set up Flickr group for posting black and white culinary photos so Susan can view them as she recuperates.

iPhone photo converted to black and white using Topaz BW Effects.


Please do not use images or text without my permission. 


  1. Chiara
    March 7, 2012 / 5:11 pm

    How lovely recipe Lynne ! have a good day….

  2. carpet cleaning Fargo ND
    March 7, 2012 / 10:02 pm

    What a great recipe, family will love it

  3. Flavors of the Sun
    March 8, 2012 / 4:16 am

    You have an incredible knack for making even the simplest dish look divine.

  4. Rosa's Yummy Yums
    March 9, 2012 / 10:11 am

    Scrumptious! I could eat such toasts on a daily basis.So, you will be visiting my town (Geneva) in April?…Cheers,Rosa

  5. Beth
    March 9, 2012 / 12:37 pm

    Your toasts look absolutely delicious!

  6. Kathy Marciante
    March 10, 2012 / 2:47 pm

    Beautiful images! I definitely have a soft spot in my heart for food images. I love the header in your blog..beautiful black and whites. I look forward to seeing more. Thank you for visiting my blog!

  7. urban muser
    March 11, 2012 / 12:39 pm

    i am a mushroom lover, and this looks great!

  8. Josh Schwartz
    June 13, 2012 / 6:57 pm

    I love mushroom too with oregano oil. That's yummy and healthy recipe Lynne. I'll surely save it.

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