Creamy Mushroom Toast with Garlic and Arugula Magic

This Creamy Mushroom Toast is a quick, comforting breakfast dish rich in umami flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 toasts

Course: Breakfast

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Toast

2 slices Whole Grain Sourdough Bread Swap for gluten-free bread if needed.

For the Mushroom Topping

1 cup Portobello Mushroom, sliced
1 cup Swiss Brown Mushrooms, sliced

For the Creamy Element

1/2 cup Ricotta Cheese Use vegan ricotta for a dairy-free option.

For Flavor

1 medium Onion, sliced
2 cloves Garlic, minced
2 teaspoons Olive Oil Or use vegan butter.
1 tablespoon Balsamic Vinegar

For Freshness and Texture

2 cups Arugula (Rocket) Can substitute with spinach.
to taste Salt
to taste Black Pepper
2 tablespoons Chopped Parsley
optional Chili Flakes For serving.

Equipment

Large skillet
Mixing Bowl

Method

Preparation Steps

Heat olive oil in a skillet, sauté onions with salt until translucent, about 3-4 minutes.
Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
Incorporate sliced portobello and brown mushrooms, sauté on high heat for 5-7 minutes until browned.
Season mushrooms with salt, black pepper, and chopped parsley once browned; remove from heat.
Combine arugula with balsamic, olive oil, and a pinch of salt in a bowl, toss to coat.
Toast the sourdough slices until golden, spread with ricotta, top with arugula salad and sautéed mushrooms.
Sprinkle with chili flakes if desired and serve immediately.

Nutrition

Serving: 1toastCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 500mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

To store leftovers, keep mushroom topping separate from the bread for better texture.

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