Spelt Roasted Mushroom and Garlic Toast

Spelt bread has a nuttier, denser crumb than white wheat bread. That structure makes it a good base for heavy toppings like roasted mushrooms, because it holds its shape under the weight and moisture.

The mushrooms go into a hot oven at 200 C, which is the point where they roast rather than steam. You get edges that colour and shrink, and a concentrated, savoury result.

Garlic roasts alongside the mushrooms in the same pan. It softens completely, loses its sharpness, and spreads easily across the toast like a paste.

This recipe works for breakfast, lunch, or a light dinner. You can have it on the table in 40 minutes with one sheet pan and a toaster.

Why You'll Love This Recipe

One sheet pan, minimal washing up.
Spelt bread stays crisp under the mushroom topping.
Roasted garlic spreads like a paste, no peeling mid-meal.
Ready in 40 minutes from a cold oven.

Sheet pan of roasted chestnut and shiitake mushrooms with a whole garlic head, golden edges, and fresh thyme in a hot oven.

Ingredient Notes

Spelt bread: Use a thick-cut whole grain spelt loaf - slices around 2 cm hold the toppings without tearing. A spelt sourdough works well here and adds a mild tang that balances the garlic.
Mixed mushrooms: A mix of chestnut and shiitake gives the best contrast in texture. Button mushrooms alone can turn bland, but they work if that's what you have.
Garlic: A whole head roasted in its skin gives sweet, spreadable cloves. If you want a shorter cook, use 4 unpeeled cloves and roast them alongside the mushrooms for 25 minutes.
Olive oil: Use a medium-grade olive oil for roasting, not your best finishing oil - high heat mutes the flavour anyway. Add a small drizzle of good oil after plating.
Fresh thyme: Strip the leaves from the stems before scattering over the mushrooms. Dried thyme at half the quantity works in a pinch but the brightness drops noticeably.
Parmesan (optional): A few shavings over the finished toast add a sharp, salty note. Skip it entirely to keep the dish dairy-free and vegan.

Two spelt roasted mushroom toasts on a wooden board with a glass of white wine and olive oil bottle in the background.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: Brunch

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 310

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-free option available, Egg-free, Nut-free, Vegan (omit cheese for vegan), Vegetarian

Description

Roasting the mushrooms at high heat drives out moisture and concentrates their flavour, so every bite stays meaty rather than watery. The spelt bread holds the toppings without going soggy.

Ingredients

Mushrooms and garlic

300 g chestnut mushrooms (halved or quartered if large)
150 g shiitake mushrooms (stems trimmed, caps left whole)
1 garlic, whole head (top sliced off to expose cloves)
3 tbsp olive oil (divided)
6 sprigs fresh thyme (leaves stripped)
1/2 tsp flaky sea salt (added after roasting)
1/4 tsp black pepper, freshly ground

Toast and finishing

4 slices thick-cut whole grain spelt bread (around 2 cm thick)
20 g Parmesan shavings (optional, skip for vegan)
1 tbsp extra olive oil for drizzling (finishing drizzle after plating)
2 tbsp fresh flat-leaf parsley (roughly chopped, to serve)

Instructions

Roast the mushrooms and garlic

1
Heat the oven to 200 C / 390 F with a rack in the upper third.
2
Pat the chestnut and shiitake mushrooms dry with paper towels, then spread them in a single layer on a large rimmed sheet pan.
3
Place the garlic head cut-side up in a corner of the pan. Drizzle 2 tablespoons of olive oil over the mushrooms and 1 teaspoon directly onto the exposed garlic cloves.
4
Scatter the thyme leaves over the mushrooms. Do not add salt yet.
5
Roast for 22 to 25 minutes, until the mushroom edges are deep brown and the garlic cloves feel completely soft when pressed gently through the skin.
6
Remove the pan from the oven. Season the mushrooms with flaky sea salt and black pepper. Toss once.

Toast the spelt bread and assemble

7
While the mushrooms are finishing, toast the spelt bread slices until the crust is firm and golden.
8
Squeeze the roasted garlic cloves from their skins directly onto each slice of toast. Use a fork to spread them roughly across the surface - keep it a little uneven for texture.
9
Pile the roasted mushrooms generously over each toast slice.
10
Finish with Parmesan shavings if using, a drizzle of good olive oil, and a scatter of fresh parsley.
11
Serve immediately on a flat plate or board.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 420mg18%
Potassium 480mg14%
Total Carbohydrate 34g12%
Dietary Fiber 5g20%
Sugars 3g
Protein 10g20%

Vitamin A 120 IU
Vitamin C 4 mg
Calcium 60 mg
Iron 3 mg
Vitamin D 40 IU
Vitamin E 2 mg
Vitamin K 22 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 5 mg
Vitamin B6 0.2 mg
Folate 35 mcg
Vitamin B12 0.1 mcg
Phosphorus 210 mg
Magnesium 42 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Do not salt the mushrooms before roasting - add salt after they come out of the oven.
Roast garlic in its skin to protect the cloves from drying out.
Toast spelt bread last, just before assembling, to keep the crust firm.
Use a large sheet pan so mushrooms have space - at least 38 x 30 cm.
Finish with a drizzle of good olive oil after plating, not during roasting.

Keywords: spelt roasted mushroom toast, spelt bread toast recipe, roasted mushroom garlic toast, spelt toast recipe, vegetarian spelt recipe

Equipment

large rimmed sheet pan (38 x 30 cm minimum)
wooden spoon or silicone spatula
toaster or oven grill rack
small sharp knife
paper towels
cutting board

Tips

Spread mushrooms in a single layer on the sheet pan - overlapping causes steaming, not roasting.
Pat mushrooms dry with paper towels before oiling to speed up browning in the oven.
Toast the spelt bread just before serving so the crust stays crisp under the mushroom juices.
Squeeze roasted garlic cloves directly onto each slice rather than spreading with a knife to keep the texture chunky.
Season the mushrooms with salt only after roasting - salting raw pulls moisture and prevents colour.

Variations

Add a soft-poached egg on top for extra protein and a runny yolk that coats the mushrooms.
Stir a tablespoon of white miso into the olive oil before tossing the mushrooms for deeper umami.
Layer crumbled goat cheese under the mushrooms while the toast is still hot so it melts slightly.

Storage and Reheating

The roasted mushrooms keep in an airtight container in the fridge for up to 3 days. Store them separately from the bread.

To reheat, tip the mushrooms into a dry skillet over medium heat for 3 to 4 minutes until warmed through and any excess liquid has evaporated. Do not microwave - they turn watery.

The spelt bread can be sliced and frozen. Toast directly from frozen at a slightly lower setting for an extra 30 seconds.

Serving Suggestions

Serve the toast on a flat board or plate with a small side salad of peppery rocket dressed with lemon juice and olive oil. The bitterness of the leaves cuts through the richness of the roasted garlic.

A soft-boiled egg on the side turns this into a more filling lunch. For a lighter option, a bowl of simple tomato soup alongside works well in cooler months.

If you're serving this at a casual brunch, lay out the toasts on a board with small bowls of extra roasted garlic and fresh herbs so people can build their own.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-mushroom-and-garlic-toast/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!