Ricotta, Kale and Mushroom Toast

This recipe is perfect for a quick dish to make for breakfast, an appetizer or even an afternoon snack. It’s a simple combination of a few basic ingredients that will leave you feeling full and energized.

Mushrooms help with weight loss and are rich in fiber, vitamin C and vitamin D. Garlic is low in calories, high in antioxidants and is known to reduce blood pressure. Kale is an all-around superfood, is rich in vitamins A, K and C and has cancer-fighting properties. Ricotta and feta cheese add a creamy cheese base and offer protein, calcium, vitamins and minerals.

Photo credit: A Healthier Michigan

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  • 1 cup of sliced mushrooms of choice, may choose a variety
  • 1-3 cloves of garlic, minced
  • 2-3 cups kale leaves, torn into pieces
  • ¼ – ½ tsp. of crushed red pepper flakes (optional)
  • 1-3 Tbsp. white wine vinegar
  • Salt and pepper to taste
  • 1 cup low-fat ricotta
  • ½ cup feta cheese, crumbled
  • Whole grain bread, sliced and toasted

Ricotta, Kale and Mushroom Toast

1. Cook mushrooms and garlic in olive oil, stirring occasionally, until browned.
2. Add torn kale leaves and if desired, red pepper flakes and cook, tossing, until kale is wilted.
3. Season with white wine vinegar, salt, and pepper to taste.
4. Mix ricotta and feta and season with salt and pepper and spread onto toast; spoon mushroom-kale mixture on top. Serve and enjoy!

Adapted from Bon Appetit

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