- Serves: 1
- Preparation: 5 minutes
- Cooks In: 10 minutes
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Ingredients
1 portobello mushroom sliced
4 Swiss brown mushrooms sliced
½ small onion sliced
1 garlic clove diced
1 tbsp olive oil
2 slices whole grain sourdough bread toasted
2 tbsp ricotta cheese
Handful rocket leaves
1 tbsp balsamic vinegar
Salt and pepper
Chopped parsley
Chili flakes (optional)
Method
1
Sauté onion in 1 tbsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
2
Add mushrooms with a light drizzle of olive oil and sauté over a high heat
3
When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
4
In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together 5. To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!
Ingredients
1 portobello mushroom sliced
4 Swiss brown mushrooms sliced
½ small onion sliced
1 garlic clove diced
1 tbsp olive oil
2 slices whole grain sourdough bread toasted
2 tbsp ricotta cheese
Handful rocket leaves
1 tbsp balsamic vinegar
Salt and pepper
Chopped parsley
Chili flakes (optional)
