25m$11.86Mushroom Pea Garden Toasts
Plant-based garden toasts with mushrooms, peas, spinach, and leeks. Buttery, savory, and garden-cozy, they are just right for a tea table.
- Energy
- 292 calories per serving
- Protein
- 9 g per serving
- Carbs
- 45 g per serving
- Fat
- 9.2 g per serving
- Sodium
- 589 mg per serving
Shopping options
Ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper
0%
Rustic bread
4 Count
Private Selection® Rustic Ciabatta Loaf
50%
Unsalted butter
3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Leeks, white and light green parts, sliced and rinsed
2 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
39%
Baby spinach, chopped
3 Cup
Simple Truth Organic® Baby Spinach
60%
Cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Fresh parsley, chopped
2 Tablespoon
Parsley
13%
Frozen peas, thawed
1 Cup
Kroger® Frozen Sweet Green Peas
42%
Fine salt
0.5 Teaspoon
Kroger® Salt
0%
Garlic, minced
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- rustic bread-4 slice
- 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 tbsp
- fresh parsley-2 tbsp
- lemon juice-1 tbsp
- fine salt-0.5 tsp
- ground black pepper-0.25 tsp
Trim, slice, and rinse the leeks, then slice the mushrooms, mince the garlic, and chop the spinach and parsley; pat the leeks dry and measure the remaining ingredients.
Keep fingertips tucked away from the knife blade while slicing and chopping.
Melt 1 tablespoon butter in a large skillet over medium heat; toast the bread for 2 to 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 2 tablespoons butter in the same skillet; add the leeks with a pinch of the salt and cook for 3 to 4 minutes until soft and sweet-smelling.
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 to 8 minutes until the mushrooms are browned and no longer watery.
Add the peas and cook for 1 minute, then fold in the spinach until just wilted, about 1 to 2 minutes.
Turn off the heat and stir in the lemon juice and parsley; pile the Cottage Country garden mushrooms and greens onto the toasts and serve warm.
Refrigerate leftovers within 2 hours after serving.
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