Lemon Rosemary White Bean Toasts with Mushrooms
Yield: 4 servings
Take your toast to a whole new level with these Lemon Rosemary White Bean Toasts with Mushrooms! Creamy white beans spread on crunchy whole grain toast and topped with a sautéed blend of mushrooms. They’re great for any meal or an afternoon snack!
Lemon Rosemary White Bean Spread:
Lemon Rosemary White Bean Spread
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add in the mushrooms and spread them out into a single layer.
Let them cook without moving them for 2-3 minutes or until they start to turn golden brown.
Add in the salt, pepper and thyme and stir.
Cook for another 2-3 minutes or until they are softened and slightly caramelized.
Remove from the heat and add in the parsley.
Toast the bread and spread on some of the white bean spread.
Top with some of the sautéed mushroom.
Sprinkle with a little more salt, pepper and parsley if desired.
Serving: 0g, Calories: 152kcal, Carbohydrates: 22g, Protein: 7g, Fat: 5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 237mg, Potassium: 258mg, Fiber: 7g, Sugar: 2g, Vitamin A: 110IU, Vitamin C: 5.8mg, Calcium: 64mg, Iron: 2.8mg
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