Calories
254 kcal
Protein
8 g
Fat
12 g
Carbohydrates
32 g
Slice the mushrooms as thin as you can, the thinner they are, the faster they will cook.
Heat a pan on high heat and spray with a high heat cooking oil. Sauté the mushrooms for around 6-7 minutes until tender and just beginning to brown. This will happen after the water released from the mushrooms has evaporated. As a note, do not season the mushrooms with salt or pepper.
Once the mushrooms are done, the toast is ready to assemble. Spread a generous helping of the ricotta on toasted bread, followed by the mushrooms and sun-dried tomatoes. Sprinkle the toast with the parsley, salt and pepper. If there is any leftover juices from the mushroom pan, drizzle that over as well. It will add so much more flavor.
Bon Appetit!
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