This garlicky mushroom toast feels like a cute cafe brunch but takes just 20 minutes to make! Slathered with high protein tofu ricotta, these simple sauteed mushrooms make a great lunch meal prep too.
Quick + easy, with major flavour, this protein-rich mushroom toast is about to become your new favourite lunch.Want to save this recipe?
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In the battle between me and my food budget, I have the “we have food at home” conversation multiple times a week. So I reeeeeeally like an easy lunch recipe that feels like something I’d eat at my local coffee shop. It’s my low effort, high reward approach to cooking that keeps me (and my wallet!) happy.
So, stuff on toast is practically its own food group around here. And these simple sauteed mushrooms on toast is a perfect little brunch or lunch because it takes just 20 minutes to make – or you can meal prep it! – for a nourishing meal at home.
As a dietitian, I gotta say that mushrooms are way underrated on the nutrition front: they’re packed with a unique pro-longevity amino acid called ergothioneine, as well as antioxidants and prebiotic beta glucan fiber.
So, um, let’s get those mushies in, yes?
Keep this simple vegetarian brunch budget friendly with basic button mushrooms, or dress it up with wild mushrooms from the farmer’s market. Oh, and if people are coming over, I love serving this with my herby cucumber + radish salad.
Looking for more fun + flavourful plant-based recipes? Pick up a copy of my book, Plant Magic!
Make this crave-worthy, naturally vegan mushroom toast!
Once you’ve tried the recipe, you can really make this one your own: switch up the sauce on the mushrooms, add sauteed spinach, minced fresh herbs, go nuts!
My tofu ricotta cheese recipe is absolutely incredible, but if you can’t do soy, I also have an almond ricotta or just slather on your favourite store-bought cashew cheese!Pro Tip: if you’re switching up the ingredient, just make sure that you’ve got a salty element and an acidic element. As I was testing this recipe, I found that just a tiny bit of the balsamic really made the flavours come alive.
Feel free to slice, chop or tear the mushrooms, as long as they’re fairly uniform for even cooking.For better browning on the mushrooms, use the largest skillet you’ve got.
Nutrition Note: because there’s no cream or egg in this recipe, it’s naturally vegan and dairy free. A serving of the tofu ricotta has about 12g of protein, so depending on the bread you use, each serving will contain 15-20g of protein and 4-10g fiber. Use 100% sprouted grain toast to max protein + fiber!
The mushrooms work hot or cold so feel free to meal prep them!Some of my fave mushroom recipes:
Garlicky Mushrooms on Toast with Tofu Ricotta
4 servings
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
This garlicky mushroom toast feels like a cute cafe brunch but takes just 20 minutes to make! Slathered with high protein tofu ricotta, these simple sauteed mushrooms make a great lunch meal prep too.
Pin PrintGarlicky Mushrooms
- 1 pound mushrooms, choose your fave
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1 teaspoon soy sauce, or gluten free tamari
- 1 teaspoon balsamic vinegar
- pinch dried chile flakes
For serving
- 8 slices your favourite bread, toasted
- 1 batch tofu ricotta, or store-bought ricotta or soft cheese
Slice or tear the cleaned mushrooms.
Heat oil in a large skillet just above medium heat.
Add mushrooms and let cook, stirring just once, until mushrooms starting to brown, 7-8 minutes.
Turn heat to medium low, add garlic and seasonings and cook, stirring constantly, for two minutes more to cook garlic.
Spread each slice of toast with tofu ricotta, and divide mushrooms amongst slices.
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