Mushroom & Kale Toast

Toasted sourdough drizzled with honey and piled high with sauteed mushrooms and kale, fresh mini sweet peppers, cilantro and chili flakes. Crunchy, savoury, sweet, and so damn delicious!

Mushroom & Kale Toast

Serves 1


  • 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

  • Salt and freshly ground pepper, to taste

  • Cilantro, to garnish


  1. 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.

  2. Drizzle honey on toasted bread. Top with sauteed mushrooms and kale. Garnish with sliced pepper, cilantro and chili flakes; enjoy immediately.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Refined sugar-free

  • Soy-free

  • Vegetarian

let me know what you think ❤︎

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