Description
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.
Ingredients
Scale
- 10 medium Baby bella mushrooms
- 1 tbsp Avocado oil
- ¼ cup Cilantro, finely minced
- 1 large Garlic clove
- 1 tsp Salt
- 1 tsp Black pepper
- ¼ cup Vegan ricotta cheese
- 1 tsp Chili Flakes
Instructions
- Slice the mushrooms into 1cm wide pieces, lengthwise. Additionally, slice the garlic clove into super fine pieces and mince the cilantro finely.
- Pour the avocado oil into a skillet and move the pan around to coat. Add in the sliced mushrooms. 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 stir the mushrooms or add any salt.
- 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.
- 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. 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.
- While the mushrooms cook, toast your bread. Once the bread is toasted, smear on a generous amount of vegan ricotta cheese. Pile on the caramelized garlic mushrooms. Sprinkle on the chili flakes, extra salt and a drizzle of avocado oil (optional). Enjoy!
Notes
Here is the link to make your very own ricotta cheese (super high protein too!). Ricotta Cheese.