Mushroom Artichoke Cheese Toast

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Mushroom Artichoke Cheese Toast

Savory and easy to make, I love this for breakfast or a light lunch.
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Meal Type: Appetizer, Breakfast, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven, Stove
Ingredient: Artichokes, Mushrooms
Servings: 2
Calories: 258kcal
Ingredients
  • 2 slice(s) bread (gluten-free if preferred)
  • 1/4 cup(s) vegan cheese (homemade or store-bought) sliced or grated
  • 1 tablespoon(s) vegan butter
  • 1 clove(s) garlic minced
  • 1 cup(s) button mushrooms sliced
  • 1/4 cup(s) artichoke hearts drained and chopped
  • 2 tablespoon(s) pine nuts toasted
Instructions
  • Heat the oven to 350F (180C). Line a baking sheet with baking paper.
  • Place the slices of bread onto a baking tray, top with the vegan cheese, and toast in the oven for 8-10 minutes.
  • Meanwhile, heat the vegan butter in a pot over a medium-high heat and cook the garlic for 1 minute until fragrant. Add the mushrooms to the pot and continue to cook for 5-6 minutes. 1-2 minutes towards the end of the cook, add the artichokes and cook until heated through.
  • Check the toast and once the cheese has softened or melted, take the tray out of the oven and divide the toast between 2 plates. Top each slice of toast with the mushroom mixture and sprinkle over some toasted pine nuts. Serve immediately.
Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 565mg | Potassium: 260mg | Fiber: 4g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
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