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
- 1/8 lemon
- 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.