Go Back

Miso Mushroom Toasts with Parsley Pesto

Print Recipe Pin Recipe
Servings 2 toasts

Ingredients
  

  • 2 slices of sourdough
  • 7-8 mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tbsp miso *sub tamari or nutritional yeast - anything for that umami goodness
  • ⅛ tsp garlic powder
  • ¼ tsp black pepper
  • 1 tsp fresh thyme or herb of choice
  • 1 tbsp vegetable broth optional

Parsley Pesto

  • 1 cup parsley
  • 1.5 cups spinach
  • ¼ cup toasted cashews sub another nut
  • 1.5 tbsp nutritional yeast
  • 1 garlic clove
  • 3 tbsp olive oil
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp sea salt
  • light squeeze of lemon juice to taste

Instructions
 

  • Blend ingredients for the pesto. It’s easiest if you start with just the parsley and spinach in a small processor and add the other ingredients as you go. 
  • Heat olive oil in a pan over medium heat. Add miso and mushrooms. Combine it well, breaking up the miso as you go. 
  • Add garlic powder, pepper, thyme, and anything else you want. When the mushrooms are almost cooked, add a splash of veggie broth, cook for another minute, and serve!