Mushroom Pea Garden Toasts
Buttery garden toasts with mushrooms, peas, spinach and leeks. Allow about 50 minutes, including package-directed pea cooking and batches of skillet toast as needed.
- Hobbit
- mushrooms
- plant-based
- tea table
- toasts
- vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, sliced · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Leeks, white and light green parts, sliced and rinsed · 2 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
67%
Details
Baby spinach, chopped · 3 Cup
Simple Truth Organic® Baby Spinach
60%
Details
Rustic bread · 4 Count
Private Selection® Rustic Ciabatta Loaf
50%
Details
Frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
Garlic, minced · 2 Count
Garlic
Sale
20%
Details
Fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
Unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
Lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
Ground black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
Sale
1%
Details
Fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- rustic bread-4 slices
- baby spinach-3 cups
- leeks, white and light green parts-2 cups
- cremini mushrooms-8 oz
- garlic-2 cloves
- frozen peas-1 cup
- unsalted butter-3 tablespoons
- fresh parsley-2 tablespoons
- lemon juice-1 tablespoon
- fine salt-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Trim, slice and rinse the leeks, then pat dry. Slice the mushrooms, mince the garlic, and chop the spinach and parsley. Cook the peas according to their package directions, including standing time, in a saucepan or microwave-safe dish; check 165°F and drain.
Keep fingertips tucked away from the knife blade while slicing and chopping.
Use one-third of the butter to toast the bread over medium heat, dividing it between batches as needed. Cook for 2–3 minutes per side, until golden and crisp, then set aside.
Keep the skillet handle turned inward, and use the spatula when moving hot toast.
Melt the remaining butter in the same skillet. Add the leeks and half the salt; cook for 3–4 minutes, until softened.
Dry rinsed leeks well before adding them to hot butter to reduce splattering.
Stir in the garlic for 30 seconds, then add the mushrooms, remaining salt and pepper. Cook for 6–8 minutes, until the mushrooms are browned and no longer watery.
Add the fully cooked, drained peas and stir for about 1 minute to heat through. Fold in the spinach and cook for 1–2 minutes, until wilted.
Turn off the heat and stir in the lemon juice and parsley. Divide the topping among the toasts and serve warm.
Refrigerate leftovers within 2 hours after serving.
How did it turn out?
Rating and review tools are unavailable right now.