Toasted sourdough drizzled with honey and piled high with sauteed mushrooms and kale, fresh mini sweet peppers, cilantro and chili flakes.
Mushroom & Kale Toast
2 slices gluten-free sourdough, toasted
1 tablespoon olive oil
6 cremini mushrooms, sliced
1 cup kale, thinly sliced
1 mini sweet pepper, sliced
2-3 teaspoons honey
Chili flakes, to taste
Sea salt and cracked pepper, to taste
Cilantro, to garnish
Heat olive oil in a skillet over medium-high heat. Add mushrooms and kale; season with salt and pepper. Cook until mushrooms are golden, about 5-6 minutes.
Drizzle honey on toasted bread. Top with sauteed mushrooms and kale. Garnish with sliced pepper, cilantro and chili flakes; enjoy immediately.
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