Description
This restaurant-style toast is packed with flavor, nutrients, and texture, making it an excellent choice for breakfast, brunch, or even a light lunch. Plus, it’s versatile and customizable, allowing you to add your favorite toppings or adapt it to suit your dietary needs.
Ingredients
Scale
- 2 slices of whole grain sourdough bread (lightly toasted)
- 1 portobello mushroom (sliced)
- 4 Swiss brown mushrooms (sliced)
- 2 tablespoons ricotta cheese
- ½ small onion (sliced)
- 1 –2 cloves garlic (diced)
- 3 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Handful of arugula (rocket leaves)
- Salt and black pepper to taste
- Chopped parsley for garnish
- Chili flakes (optional)
Instructions
- Prepare the Mushrooms: In a skillet, heat 2 teaspoons of olive oil over medium heat. Incorporate the sliced onion and sauté until it becomes tender, approximately 2 to 3 minutes. Then, add the garlic and cook for an additional minute until it becomes aromatic.
- Cook the Mushrooms: Add the portobello and Swiss brown mushrooms to the skillet. Season with salt and black pepper. Drizzle with balsamic vinegar and cook for 4–5 minutes until the mushrooms are tender and lightly caramelized. Remove from heat.
- Assemble the Toasts: Spread 1 tablespoon of ricotta cheese on each slice of toasted sourdough. Top each toast with the cooked mushroom mixture.
- Add Fresh Elements: Layer arugula leaves on top of the mushrooms for a peppery bite. Drizzle with the remaining teaspoon of olive oil and sprinkle with chopped parsley.
- Finish and Serve : Add a pinch of chili flakes for a little heat, if desired. Serve immediately and enjoy!
Notes
- Want extra protein? Add a poached egg on top.
- Make it vegan by swapping ricotta for hummus or dairy-free cheese.
- Use different mushrooms like shiitake or cremini for variety.
- Make it gluten-free with gluten-free sourdough or rice cakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-inspired