Sep 07, 2016, Updated Jan 02, 2018
Happy Wednesday! Hope you all had a wonderful and relaxing weekend. Before I talk about today’s recipe I wanted to share something with all of you. I am moving to another city this Friday for an extended period of time. How much time I don’t know but maybe 3-4 months or even more. My mom is not well, so my parents are travelling to USA for her treatment. Actually they were here in June for initial check up and then last 2 month have been crazy busy and stressful arranging all the finances and travel plans. But yeah this week it all begins and I am keeping only positive thoughts in my mind. Please keep my mom in your prayers. I really believe in prayers and she really needs them. It’s going to be a difficult and long journey but I hope there will be light at the end of it. Because of this I will be out of kitchen too. But of course you guys don’t need to worry, this blog will be updated pretty regularly. I have really slogged in the kitchen to prepare lots of recipes to share in the coming months with you guys. Things might be a little slow here, my posting frequency may reduce but I will be around. Thank you all for reading. I never usually write/talk about all this but today I felt like doing it. If nothing, it made me feel better and that’s not such a bad thing : )
And now on to the recipe. You guys know I love mushrooms but my hubby isn’t a fan and so it’s one veggie which isn’t very popular in my kitchen. But the other day, I got mushrooms for this pasta recipe and was then left with some and so I used them in this Mushroom Spinach & Corn Toast. Actually I made this for lunch yesterday and I think this toast will pair so well with a cup of piping hot soup in the cooler weather that’s knocking on the door! The bread slices that I used for this recipe were pretty big. You can see in the picture how big they were. I know in India, the regular bread is pretty small compared to this, so in that case you can very well use 4 bread slices in place of 2. The recipe is straight forward – saute the veggies, apply some sauce on bread, top with cheese and veggies and eat! Yum!
I used little pasta sauce on top of the bread. You can use any sauce here, pesto? alfredo? or simply tomato ketchup. I mean this recipe is just an idea for a quick meal. You can add in and change things as per your liking. Recently I am a lot into fontina cheese and so I used very little of it on these toast. You can use any cheese of your choice and in whatever quantity you like. Hope you guys like this mushrooms spinach & corn toast, it’s great for breakfast or a quick lunch! Method Heat oil in a pan. Add sliced mushrooms and saute for few minutes till they soften a little. Add spinach leaves, chopped garlic and mix. Cook for a minute. Add corn, salt and pepper and cook for another 1-2 minutes. The spinach will be wilted by now and mushroom little softened. I used frozen sweet corn here so they really didn’t take any time to cook. Set aside.
Grill the bread slices on a grill pan. I sprayed the pan with some non-stick oil before putting the bread on top. You can also simply toast the bread. Once toasted/grilled apply 1 tablespoon of pasta sauce on top of each slice. Top with grated fontina cheese. I used 1.5 tablespoons on each. And finally top with the prepared veggies. Put the toasts in the oven at 350 F degrees for 7-8 minutes or till cheese melts a little. Sprinkle with some red chili flakes and enjoy these mushroom spinach & corn toast!
- The bread slices I used were quite big and thick. If you have smaller/more regular bread slices, use 4 of them. Mushroom Spinach & Corn Toast
title: “Mushroom Spinach Corn Toast " ShowToc: true date: “2024-10-05” author: “David Albritton”
Sep 07, 2016, Updated Jan 02, 2018
Happy Wednesday! Hope you all had a wonderful and relaxing weekend. Before I talk about today’s recipe I wanted to share something with all of you. I am moving to another city this Friday for an extended period of time. How much time I don’t know but maybe 3-4 months or even more. My mom is not well, so my parents are travelling to USA for her treatment. Actually they were here in June for initial check up and then last 2 month have been crazy busy and stressful arranging all the finances and travel plans. But yeah this week it all begins and I am keeping only positive thoughts in my mind. Please keep my mom in your prayers. I really believe in prayers and she really needs them. It’s going to be a difficult and long journey but I hope there will be light at the end of it. Because of this I will be out of kitchen too. But of course you guys don’t need to worry, this blog will be updated pretty regularly. I have really slogged in the kitchen to prepare lots of recipes to share in the coming months with you guys. Things might be a little slow here, my posting frequency may reduce but I will be around. Thank you all for reading. I never usually write/talk about all this but today I felt like doing it. If nothing, it made me feel better and that’s not such a bad thing : )
And now on to the recipe. You guys know I love mushrooms but my hubby isn’t a fan and so it’s one veggie which isn’t very popular in my kitchen. But the other day, I got mushrooms for this pasta recipe and was then left with some and so I used them in this Mushroom Spinach & Corn Toast. Actually I made this for lunch yesterday and I think this toast will pair so well with a cup of piping hot soup in the cooler weather that’s knocking on the door! The bread slices that I used for this recipe were pretty big. You can see in the picture how big they were. I know in India, the regular bread is pretty small compared to this, so in that case you can very well use 4 bread slices in place of 2. The recipe is straight forward – saute the veggies, apply some sauce on bread, top with cheese and veggies and eat! Yum!
I used little pasta sauce on top of the bread. You can use any sauce here, pesto? alfredo? or simply tomato ketchup. I mean this recipe is just an idea for a quick meal. You can add in and change things as per your liking. Recently I am a lot into fontina cheese and so I used very little of it on these toast. You can use any cheese of your choice and in whatever quantity you like. Hope you guys like this mushrooms spinach & corn toast, it’s great for breakfast or a quick lunch! Method Heat oil in a pan. Add sliced mushrooms and saute for few minutes till they soften a little. Add spinach leaves, chopped garlic and mix. Cook for a minute. Add corn, salt and pepper and cook for another 1-2 minutes. The spinach will be wilted by now and mushroom little softened. I used frozen sweet corn here so they really didn’t take any time to cook. Set aside.
Grill the bread slices on a grill pan. I sprayed the pan with some non-stick oil before putting the bread on top. You can also simply toast the bread. Once toasted/grilled apply 1 tablespoon of pasta sauce on top of each slice. Top with grated fontina cheese. I used 1.5 tablespoons on each. And finally top with the prepared veggies. Put the toasts in the oven at 350 F degrees for 7-8 minutes or till cheese melts a little. Sprinkle with some red chili flakes and enjoy these mushroom spinach & corn toast!
- The bread slices I used were quite big and thick. If you have smaller/more regular bread slices, use 4 of them. Mushroom Spinach & Corn Toast
