Perfectly seared mushrooms stacked on top of creamy white bean spread. This simple, yet mouthwatering dish works for breakfast, lunch, snack or even a low-fuss dinner. So versatile you’ll find yourself making it again and again!
Make spread: Make one batch of Creamy White Bean Dip. Set aside ½ cup for this recipe (see note 1).
Sear mushrooms: Heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Scatter mushrooms into the hot oil. Let cook undisturbed until golden brown on the bottom, 4 to 5 minutes. Flip and cook until golden brown on the other side, about 4 minutes.
Season mushrooms: Reduce heat to medium. Add remaining 1 tablespoon of grapeseed oil and garlic, then stir to coat mushrooms. Cook until garlic is fragrant, 1 to 2 minutes. Season well with salt and pepper. Remove from heat.
Assemble: Toast bread and spread with White Bean Dip. Top with mushrooms and garnish with parsley.
Notes
Creamy White Bean Dip: Refrigerate extra dip and keep for another use. We like to dip fresh veggies into the Creamy White Bean Dip, and it also tastes great as a vegan spread in sandwiches and wraps.
Nutritional estimate is for one toast. If serving as a meal (without any accompaniments or sides), you'll likely want two toasts per person.