• Serves 4
  • 10 minutes
  • Difficulty Easy
  • 7 Ingredients


This is a lovely twist to cheese on toast. Very colourful and a tasty quick snack or light lunch.

Ingredients (serves 4)

  • 500g button mushroom sliced
  • 200g baby kale, wash and towel dried
  • 90g brie, sliced
  • 1 Tbsp extra virgin olive oil (EVOO)
  • 1/4 tsp salt
  • 4 slices of sourdough bread lightly toasted
  • 1 pomegranate seeds taken out as garnish


  1. Use a tea towel to gently wipe the mushroom to take off any debris (please do not wash in water because it will make mushroom spongy and lose its unique flavour). Heat oil in a fry pan over medium heat, add mushroom and sauté till soft.
  2. Add baby kale and salt, stir to combine evenly. Turn off the heat when the kale is wilted. Cut pomegranate in half, and scoop seeds out over a bowl so you can catch its juice while doing so. Toast bread lightly and place onto platter.
  3. Add mushroom and kale evenly to toasted bread, place cheese on top. Sprinkle pomegranate seeds over. Serve immediately.


A really simple but sophisticated hot toasty meal in very little time and minimum preparation, but maximum satisfaction.

  • A delicious mushroom toast topper.


  • I love kale!! I really enjoy all the recipes that you post! Most of them are unique! Thanks!


  • I love kale, mushroom and cheese together. Instead of brie I like to use sometimes blue cheese. Personally I prefer this combi with roma tomato instead of pomegranate. I’m not such a bread fan and eat this just on it’s self.


  • I too would replace it with baby spinach. Otherwise looks delightful.


  • I’ve not used kale before, so would probably just replace it with baby spinach. I always have that in the fridge. Looks delicious.


  • Love the brie cheese on bread , not too sure about the kale though.

    • Kale is widely used in Europe for it’s healthiness and nutrients. I believe it belongs to the cabbage family.
      If you are not too sure about how to prep them, baby spinach is a good substitute.
      When I use baby kale there’s not much need to care for them before cooking, but if you use a firmer and well grown type like the curly kale (curly leaved cabbage), after you rinsed them, it’s best to bruise the leaves before you stir fry them to get the flavors through.
      Hope this helps. Missey :)


  • gotta try this one on the weekend :)


  • This sounds so tasty


  • I’d just leave off the kale – no matter which way it’s could and served, I cannot stand the stuff.


  • I love brie on cheese. And the combination with pomegranate is fantastic!
    Thanks for always sharing so many inspiring recipes with us!! :-)

    • Oh I so love your comments, mom.
      Anytime :)
      Be sure to pick a plump smooth and bright red looking Pomegranate from the fresh food market, It is also considered one of the best antioxidants against free radicals causing prostate cancer. Enjoy it. Missey


  • You had me at brie, but the rest of this dish sounds lovely too!

    • LOL, Let me share my story about choosing cheese in France a few years ago while I was there, it’s just impossible when there are over 200 types on offer:P I had a hard time to decide, on the same token had a wonderful time tasting too.
      I prefer soft cheese on this sandwich to match the cooked hot ingredients, be brave and pick any one that you think will entice your taste buds.
      Cheers, Missey


  • This does look delish.
    I must admit that ive never purchased a pomegranate.
    Mushrooms are something that I really should cook for myself for breakfast.


  • oh wow this looks like a restaurant breakfast – and a great combination of flavours – thanks for sharing

    • Thanks Taynik,
      This toast really feasts the eyes as well as the taste buds. Please let me know how you go when you bring this recipe to life in your kitchen. Enjoy, Missey :)


  • Wow, what an amazing looking toasted sandwich.


  • A very special toasty that look’s delicious,love the brie and pomegranate seeds!

    • The brie and pomegranate make it extra special.


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