On weekdays I favor super quick and healthy meals. Life is busy, so meals at home are typically short and sweet. This is one of my easy meatless options from ever-growing arsenal of speedy weeknight eats.
I love experimenting with different varieties of mushrooms. For this recipe, I like Portabella or crimini mushies because of their rich flavor, but any variety will do. Mushrooms are loaded with B-vitamins like riboflavin and niacin, which are involved in several metabolic reactions, and support DNA repair. They're also a rich source of selenium, an anti-oxidant that helps clean up free radical damage and appears to strengthen immunity.
2 cups mushrooms (chopped)
1/2 tsp dried thyme
1/2 cup low sodium vegetable stock
1/2 tsp fresh rosemary
1/2 cup part skim ricotta
2 slices whole grain toast
Handful baby spinach (optional)
Thinly slice the mushrooms.
Add the mushrooms to a non-stick pan, along with the thyme, rosemary, and vegetable stock.
Place the pan on the stove and turn on the heat to medium-high.
Season the mushrooms with salt and pepper, and cook until the liquid has evaporated. Add the baby spinach, and cook until just wilted.
Toast the bread until crunchy and golden.
Spread the ricotta evenly over toast.
Top the ricotta toast with the mushroom mixture.
Squeeze the lemon over the toast.
Season with additional salt and pepper, as needed.
Makes 1 serving.