Open-faced toasted sourdough bagels piled high with saucy mushrooms, fresh tomatoes and scallions. Perfect for those days you don't feel like cooking, but still want something more substantial than, say, a PB&J. Easy to make and loaded with flavour!
Saucy Mushroom & Tomato Bagels
2 gluten-free sourdough bagels, toasted
1 tablespoon olive oil
10 cremini mushrooms, sliced
1 vine tomato, sliced
1/4 cup coconut aminos
2 teaspoons pure maple syrup
1 teaspoon paprika
Salt and freshly ground pepper, to taste
Scallion, to garnish
Heat olive oil in a skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook until mushrooms are golden, 4-5 minutes.
Add coconut aminos, maple syrup and paprika; cook until sauce thickens, about 2 minutes.
Season tomato slices with salt and pepper. Top bagels with tomatoes, sauteed mushrooms and scallions; enjoy immediately.
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