Saucy Mushroom & Tomato Bagels

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

Serves 2


  • 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


  1. 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.

  2. Add coconut aminos, maple syrup and paprika; cook until sauce thickens, about 2 minutes.

  3. Season tomato slices with salt and pepper. Top bagels with tomatoes, sauteed mushrooms and scallions; enjoy immediately.

peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Refined sugar-free

  • Soy-free

  • Vegan

let me know what you think ❤︎

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