Mushroom and labne sandwich

This delicious toast-topper combination is brilliant when you're craving something a little more savoury for breakfast. The protein rich mushrooms are complimented wonderfully by the creamy labne to create this tasty vegetarian dish.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print


Mushroom and labne sandwich
  • 80 gram swiss brown mushrooms, roughly chopped
  • 80 gram button mushrooms, roughly chopped
  • 1 clove garlic, crushed
  • 2 teaspoon fresh thyme leaves
  • 2 thin slices seeded sourdough bread
  • 2 tablespoon labne, plus 1 tbsp extra
  • 2 radicchio leaves
  • 2 teaspoon of olive oil


Mushroom and labne sandwich
  • 1
    Lightly spray a large non-stick frying pan with cooking oil. Cook mushrooms, garlic and thyme, over medium heat, for 5 minutes or until browned.
  • 2
    Top bread with 2 tablespoons of the labne, the mushroom mixture, radicchio leaves and extra labne; drizzle with olive oil.


Labne is a cheese made from strained yoghurt. You can find it at specialty food stores.

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