Great for a lazy Sunday morning brunch.

You can use any variety of mushrooms. This is great with a mixture of oyster, shitake, chestnut and baby mushrooms.

Serves 2

Nutritional information Per Serving

Calories: 488 kcals
Fat: 14g
Carbohydrates: 64g
Protein: 21g


  • 1 tsp coconut oil
  • 1 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 75g chestnut mushrooms, quartered
  • 75g baby mushrooms
  • 50g baby leaf spinach
  • Small handful of parsley, chopped
  • ½ tsp dried thyme
  • Juice of ¼ lemon (optional but adds flavour)
  • Seasoning to taste
  • 2 slices of spelt toast
  • 2 tbsp hummus


  1. Put the coconut and olive oil (if not vegan I would use butter instead of olive oil) in a sauté pan and place on a medium heat.
  2. Once melted, add the garlic and mushrooms and cook for five minutes until they start to soften
  3. Add the baby leaf spinach, parsley and thyme. You may need to do this a little at a time as it can take time to wilt, but persevere and keep stirring the spinach in, it will almost disappear into nothing eventually!
  4. Add the lemon juice, before seasoning to taste.
  5. Toast your bread. Spread with the hummus.
  6. Place the mushroom mixture onto your toast.