Mushroom, Arugula, and Cottage Cheese Toast
Recipe: Mushroom Council
Ingredients
Total Time:
15 minutes prep time
10 minutes cook time
25 minutes total time
Serves:
2
2 Tablespoon olive oil
3 cloves garlic, thinly sliced
1 pound crimini mushrooms, cleaned and quartered
1 teaspoon chopped fresh thyme, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
1/2 cup cottage cheese
2 slices sourdough bread, toasted
1/2 cup baby arugula
Crushed red pepper flakes, for garnish
Instructions
Heat oil in a large skillet over medium-high heat. Add garlic, and cook, stirring frequently, until light golden-brown, about 30 seconds to 1 minute. Transfer garlic, using a slotted spoon, to a paper-towel-lined plate and let drain. Set aside.
Add mushrooms to the same skillet and cook, stirring occasionally, until golden brown, about 6 to 8 minutes. Stir in thyme, and season with salt and pepper to taste.
Meanwhile, combine cottage cheese, salt, and pepper in a medium bowl until combined. Spread cottage cheese mixture evenly over each slice of bread. Top evenly with arugula, mushrooms, reserved garlic, additional thyme, and crushed red pepper flakes. Serve and enjoy.
Nutrition Facts
334 calories, 16 grams fat, 427 mg sodium, 37 grams carbohydrates, 3 grams fiber, 15 grams protein