Ricotta Mushroom Toast

This vegan ricotta mushroom toast is everything you want in a toast recipe. 

It’s packed with crispy caramelized mushrooms, caramelized garlic, tons of herbs and greens, all packed on top of a thick layer of creamy vegan ricotta cheese. Could a vegan mushroom toastie get any better?! 

Did I mention that this mushroom ricotta toast tastes exactly like a pizza? 

Also, this vegan mushroom toast recipe takes just 15 minutes to whip up. Making it the perfect quick breakfast or lunch when you’re pressed for time. 

Ok, let’s get into the recipe shall we? 

Ricotta Mushroom Toast Ingredients You’ll Need

This mushroom toast requires just a few pantry staple ingredients to make. THe full recipe with measurement is listed below. But for now, here’s what you’ll need to make this mushroom toast recipe. 

• Mushrooms – I like using baby bella mushrooms 
• Bread – highly recommend using Ezekiel bread as it’s easier on your digestion and it’s packed with protein 
• Fresh garlic cloves 
• Cilantro – feel free to use parsley if you don’t like cilantro 
• Spices – like chili flakes, black pepper, salt and onion powder 
• Avocado oil – I prefer using avocado oil for frying as it doesn’t get burnt when heated to high temperatures 
• Vegan ricotta cheese – Kite Hill makes an amazing vegan ricotta cheese 

Mushroom Mistakes You Might be Making 

If you’ve ever made mushrooms but ended up with soggy rubbery ‘shrooms. Here’s a few mistakes you might be making. 

• Washing the mushrooms: One of the biggest mistakes you could make is simply washing the mushrooms. Mushrooms already have tons of water on their own and thanks to their texture they also act as a sponge. Meaning that they will absorb even more water. Instead, brush off any dirt with a damp towel. 
• Cooking on low-heat: Another big issue is cooking mushrooms on low-heat. This causes the water that leaks out of the mushrooms to slowly evaporate, aka steam the mushrooms. This will give you super rubbery and soggy mushrooms. Instead, opt for high heat so the water evaporates quickly and doesn’t have a chance to steam the mushrooms. 
• Slicing vs. Tearing: While this is a minor mistake, it does make a difference in the end texture of the mushrooms. I recommend leaving tiny mushrooms whole and  slicing medium mushrooms (like baby bella) into slices. For larger wider mushrooms (like portobello), tear these into rough pieces. 
• Overcrowding: Similar to having too much water in the pan, when mushrooms are overcrowded, there isn’t enough room for the water to evaporate. This will make the mushrooms sit in the water and simmer to a soggy finish! Make sure you’re choosing a large enough skillet. 
• Salting the mushrooms too early: Saving the best tip for last. When you salt the mushrooms while they’re cooking, it causes them to leak out tons of water early on and boil and steam in the water. This causes the mushrooms to become tough, rubbery and soggy. Instead, add the salt after the water has completely evaporated and the mushrooms have caramelized. This will ensure the mushrooms have great texture, flavor and a beautiful brown color. 

How to make the garlic mushrooms 

This is probably my favorite way to eat mushrooms. This method gets the mushrooms super crispy, and packs with tons of flavor. 

1. Slice the mushrooms into 1cm wide pieces, lengthwise. Additionally, slice the garlic clove into super fine pieces and mince the cilantro finely.
2. Pour the avocado oil into a skillet and move the pan around to coat. Add in the sliced mushrooms. 
3. Place the skillet on the stove and turn the heat onto medium-high. Let the mushrooms cook, undisturbed, for 5 minutes. During this time, don’t sitr the mushrooms or add any salt. 
4. Once 5 minutes has passed, the mushrooms will start to release their water. Give the mushrooms a few stirs and let them continue to cook for another 3 minutes or until the water has evaporated. 
5. Once the water is gone, add in the sliced garlic and stir through the mushrooms. Let the garlic and mushrooms cook for an additional 2 minutes until the garlic begins to smell fragrant and takes on just a bit of golden-brown color. 
6. Turn off the heat and add in the minced cilantro, salt and black pepper. Stir the seasoning through the mushrooms and adjust seasoning to your preference. 

How to Assemble the Ricotta Mushroom Toast 

1. Start by making the mushrooms as they take the longest. 
2. While the mushrooms cook, toast your bread. Once the bread is toasted, smear on a generous amount of vegan ricotta cheese. 
3. Pile on the carmelized garlic mushrooms. 
4. Sprinkle on the chili flakes, extra salt and a drizzle of avocado oil (optional). Enjoy! 

Even More Easy Vegan Lunch Recipes 

• Tofu Teriyaki Bowl – takes just under 25 minutes and can easily be meal-prepped
• Lemon & Herb Pasta Salad – the perfect make-ahead lunch 
• Tofu Scramble – wrap this in a burrito with black beans, brown rice, lettuce and salsa for the perfect packed lunch 

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