Herb Mushroom Ricotta Toast

Herb Mushroom Ricotta Toast

When I think of the weekends I think brunchy thoughts. Long, lazy morning spent in my comfy clothes, nowhere to be, my only intent being finding epic breakfast. This toast is exactly that. PLUS the real beauty is you don’t need to leave the comfort of your home to get it. Creamy, savoury and loaded with herbs – don’t wait another weekend to make this scrumptious brunch!



Cracked Pepper Ricotta

  • 1 cup cashews, soaked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp tamari
  • 1 tbsp nutritional yeast
  • 1/4 cup – 1/2 cup water
  • 1/3 cup olive oil
  • 1 tsp fresh cracked pepper


  • 4 thick slices of whole grain bread
  • 3 cups assorted mushrooms sliced ( crimini, shitake, oyster, lobster, all work well)
  • 1 tsp dried parsley
  • 1 tbsp fresh thyme
  • 1 tsp garlic powder
  • 1/3 olive oil
  • 2 tbsp balsamic vinegar
  • Generous pinch salt & pepper



  1. In a medium sized mixing bowl add herbs, garlic, olive oil, balsamic, mushrooms and salt & pepper. Toss to combine & place in the fridge to marinate.
  2. To make the ricotta, combine all ingredients, with the exception of the water into a blender. Blend until smooth & creamy, slowly adding the water as needed to help the blade create a smooth puree.
  3. Heat a saucepan over medium high heat. Add marinated mushrooms to the pan and sautee for 8-12 minutes until tender.
  4. Pop your bread in the toaster, spread a generous layer of ricotta & top with herb mushrooms.


Enjoy!! XO



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