Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

1/2 cup ricotta cheese

2 stalks celery finely chopped

3 tbsp parsley finely chopped

1 lb. button mushrooms

1 garlic clove, crushed

2 tbsp fresh thyme, chopped

2 tbsp sour cream

1 tsp lemon juice

8 slices of sourdough bread 

Salt and pepper to taste

Instructions

Place the ricotta, celery, and parsley in a bowl and mix well. Refrigerate until needed. Preheat the oven broiler to high.

Leave any small mushrooms whole and halve the larger ones. Place them in a large, heavy, non-stick skillet and add the garlic, thyme, sour cream, and 1 tsp (5 ml) water. Cover and cook gently until the mushrooms are just tender and have given up their juices - about 3 to 4 minutes. Add the lemon juice and season lightly with salt and pepper.

While the mushrooms are cooking, toast the bread slices on both sides under the broiler. While still warm, spread one side of each piece of toast with some of the ricotta mixture, then cut it in half.

Arrange the toasts on individual serving plates. Spoon the hot mushroom mixture over the toasts and serve immediately.

Recipe adapted from: https://www.besthealthmag.ca/recipes/mushroom-and-thyme-toasts/