Lemon Rosemary White Bean Toasts with Mushrooms
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!
Servings 4 servings
Calories 152 kcal
Lemon Rosemary White Bean Spread: 15 ounce can cannellini beans drained and rinsed 1 1/2 teaspoons extra virgin olive oil 1/2 teaspoon lemon zest Juice of a small lemon 1/2 teaspoon minced or grated garlic use more if you like a lot of garlic flavor 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon fresh thyme leaves Kosher salt and black pepper to taste 1-3 tablespoons water to achieve desired creaminess of the spread Mushrooms: 12 ounces mixed blend of mushrooms sliced (I used cremini and shitake mushrooms) 1 tablespoon extra virgin olive oil 1 teaspoon fresh thyme leaves Kosher salt and black pepper to taste 1 tablespoon flat leaf parsley chopped Whole grain crusty bread or whatever bread you prefer toasted
Lemon Rosemary White Bean Spread Mushrooms
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: 0 g | Calories: 152 kcal | Carbohydrates: 22 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 237 mg | Potassium: 258 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 110 IU | Vitamin C: 5.8 mg | Calcium: 64 mg | Iron: 2.8 mg