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  • Writer's pictureLeslie

Magic Mushroom Toast

Oh my, oh my this mushroom toast is to die for! Not that I can't eat avocado toast every single day but this is so good I may take a break from the family's favorite brekkie. This is a compound recipe and requires making a few different recipes, but each one is super simple would also be delicious in buddha bowls. I place this magic concoction on a slice of #Firebrand sourdough, one of my favorite local breads.

This meal boasts a healthy source of plant-based protein. Benefits of consuming protein from plants means you get healthy fiber, something sorely lacking in most of our diets. Fiber supports proper digestion, healthy bacterial growth, reduced bad (LDL) cholesterol, stabilizes blood sugar, helps maintain energy and eliminate waste. Mushrooms are appreciated for helping to boost the immune system and improving our overall well-being. Add in a boost of anti-inflammatory turmeric and your fueled and ready to take on the day!

Magic Mushroom Toast

Sweet Potato Hummus


1 can chickpeas, drained, rinsed and peeled (if time allows)

1 small sweet potato, steamed or baked

3 garlic cloves

2 tsp smoked paprika

juice of ½ lemon

2 Tbsp tahini (use good quality)

1 Tbsp apple cider vinegar

1 tsp smoky sea salt

ice cubes


1) Removed flesh from sweet potatoes and discard (or compost) skins.

2) Combine all ingredients in a blender and mix until smooth.

3) When almost done, add ice cubes (start with 2-3) and continue to blend until desired consistency is reached.

4) Store in an air-tight contained in fridge for up to one week.

Smashed Sweet Peas


1 10 ounce bag of frozen peas, thawed in hot water for 5 min.

1 Tbsp olive oil (use good quality)

juice of ½ lemon

Fresh tarragon, optional


1) Rinse the food processor after making the hummus.

2) Add all ingredients to food processor and blend until mostly smooth with small bits of peas still in tact.

3) Store in an air-tight container in fridge for up to 3 days.

Magic Mushroom Saute


2 cups mushrooms of choice (cremini, baby portabella, white button, shitake), cleaned and sliced

1-2 Tbsp coconut oil

1 small onion, chopped

2 garlic cloves, minced

½ tsp ground turmeric

1 tsp chicken seasoning (I used Spicely organic brand), optional

freshly gound black pepper and sea salt


1) Heat oil in a medium saute pan over medium-high heat. Add onion and saute until translucent, about 5-10 minutes. Add garlic and saute for one minute.

2) Add mushrooms and saute until liquid is mostly evaporated.

3) Add seasonings, taste and adjust as needed.

Making Toast: Toast good quality bread (I used a locally made one, Firebrand, with only 3 ingredients and organic wheat). Layer toast with hummus, smashed peas and top with mushrooms. Garnish with freshly chopped parsley.

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