Put anything on toast and I'm a fan of it instantly. Years ago I worked at this restaurant that had the most incredible toast. It was very VERY far from anything nourishing packed with heavy cream, mound of melted cheese and no veggies other then caramelized onions, but delicious none the less.
I decided to create my own version of mushroom toast packed with generous amounts of nourishment and the ability to be vegan modified. It's works great as an extremely filling lunch or weekend snack.
Cracked Black Pepper
Mushrooms of Choice
Freshly Grated Parmesan (leave out for vegan option)
Multigrain Sourdough (or bread of choice)
Place a few dashes of coconut aminos and chopped red pepper into non-stick pan. Cook on medium-high heat for 10 minutes.
Add chopped mushrooms to pan and cook for 5 minutes.
Combine cracked black pepper, one tablespoon of freshly grated Parmesan, and a splash of coconut creamer to your mushroom and red peppers. Cook for 5 minutes. Stir often.
Throw a handful of spinach onto your toast of choice and add you cooked mushrooms and peppers.
Top with Everything But the Bagel seasoning seasoning. Enjoy!