Mushroom and Artichoke Toasty Recipe

You know how much I love toasties; those are always winners for brunch or breakfast. This Mushroom and Artichoke Toasty is a very delicious and really easy recipe to prepare.

When I first read that microwaving is the best cooking method for mushroom and garlic, as it improves the taste and preserves nutrients, I was a bit skeptic. Then, I created this recipe, to try it out in a safe way as a filling for toasties.

I have to admit, I was pleasantly surprised that the mushroom retained its delicious flavor without releasing the usual liquid when cooked. The artichoke’s sharpness perfectly complements it, and the garlic and parsley are truly the crown jewels.

I'm using the microwave to prepare the mushroom and garlic, then spreading them between two slices of bread and toasting it simply and easily!

Mushroom and Artichoke Toasty

Ingredients

Serves one large or two smaller toasties

3 button mushrooms, trimmed and peeled, chopped finely

2 small or one large garlic cloves

Parsley, around tablespoon of chopped parsley

4 pieces of artichoke from artichoke preserve, chopped

Two large slices of bread or four smaller ones

1 small handful of your preferred vegan grated cheese. I used parmesan style.

Half a tablespoon or olive oil.

Optional: 1 tsp truffle flavored oil

Trim and peel the mushroom and peel the garlic cloves. Place it in a bowl cover it and microwave for three minutes.

In the meantime, chop the parsley and the artichoke hearts. Remove cover wait until the mushroom cool a little bit then chopped too small bits with the garlic. Mix with artichoke and parsley.

Mushroom and Artichoke Toasty filling

Layout the sizes of bread. Smear half of the olive oil on one side and turn over. This oily side will be the outside of the toasty, so it will be nice and crispy. Use the mushroom and artichoke mixture as filling. If using truffle flavored oil, mix it in. Sprinkler's cheese on and place the bread to cover on top. Smear the olive oil on the top side of bread.

Place it in the sandwich press with the olive oil side outside. Alternatively bake it in the oven for around 10-15 minutes.

Enjoy!

Mushroom and Artichoke Toasty