Mushroom & Kale Toast

Toasted sourdough drizzled with honey and piled high with sautéed mushrooms and kale, mini sweet peppers, cilantro and chili flakes.

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

  • Sea salt and cracked 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 ❤︎

Comment below or tag me on Instagram