This Creamy Mushroom Toast is an ideal choice for breakfast or brunch, and the best part? It’s a simple, delicious dish anyone can whip up!
INGREDIENTS
- 2 slices whole-grain sourdough bread, toasted
- 1 portobello mushroom, sliced
- 4 Swiss brown mushrooms, sliced
- 2 tablespoons ricotta cheese
- ½ small onion, sliced
- 1–2 cloves garlic, minced
- 3 teaspoons olive oil, divided
- 1 teaspoon balsamic vinegar
- A handful of arugula (rocket) leaves
- Salt and black pepper, to taste
- Chopped parsley, for garnish
- Chili flakes (optional)
INSTRUCTIONS
- Sauté the Onion: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onion with a pinch of sea salt and sauté for a few minutes until translucent.
- Add Garlic: Stir in the minced garlic and sauté for another 1–2 minutes.
- Cook the Mushrooms: Add the sliced mushrooms and a drizzle of olive oil. Cook over high heat, stirring occasionally, until the mushrooms are browned. Season with salt, pepper, and parsley, then remove from heat.
- Prepare the Arugula Salad: In a small bowl, combine the arugula leaves with balsamic vinegar, a light drizzle of olive oil, and a pinch of salt. Toss to coat.
- Assemble the Toast: Spread ricotta cheese over the toasted sourdough slices. Top with the arugula salad, followed by the sautéed mushrooms. Garnish with chili flakes, if desired, and enjoy your Creamy Mushroom Toast!
If you try this recipe, please leave a rating and comment! Your feedback inspires others and means so much ❤️.
NUTRITION INFORMATION (PER SERVING)
- Calories: 446 kcal
- Carbohydrates: 57 g
- Protein: 17 g
- Fat: 18 g (Saturated: 5 g, Polyunsaturated: 2 g, Monounsaturated: 10 g)
- Cholesterol: 15 mg
- Sodium: 483 mg
- Potassium: 961 mg
- Fiber: 5 g
- Sugar: 8 g
- Vitamin A: 976 IU
- Vitamin C: 12 mg
- Calcium: 166 mg
- Iron: 4 mg
