Two slices of whole wheat toast topped with cooked mushrooms and kale
All,  Breakfast,  Snacks

Kale and Mushroom Breakfast Toast

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I open my fridge and what do I see? Bread, kale, and mushrooms. 

And that’s exactly what I planned to have for breakfast this morning. Actually, the mushrooms were my partner’s but, you know, sharing is caring. Although I enjoy common mushrooms, cremini mushrooms are on another level when it comes to texture. 

They are far “meatier”  and firmer than white common mushrooms. In terms of flavor, they have a depth of earthiness and umami that’s enhanced when simmered in bubbling butter and reduced-sodium soy sauce. 

Once the plump mushroom slices have been lightly scorched until golden, add the cut kale with some water. The juices from the mushrooms will mingle with the kale, yielding a robust portfolio of natural flavors. 

For the toast, use any kind. I used whole wheat toast from the grocery store. I am sure fresh is best, however, use what you have. Before topping the toast with the cooked mushroom and kale, spread out a layer of vegan butter, avocado, or hummus. 

I used Melt Organics for the butter, which is my go-to vegan butter. They have a perfectly creamy taste, without any weird, lingering aftertaste that I find some vegan butter has. They are not quite as popular as Earth Balance or Miyoko’s, but I have a feeling they’ll get there! To find out where they sell their products, check out their store locator.

Okay, I think it’s time to whip out a Kale and Mushroom Breakfast Toast.

Kale and Mushroom Breakfast Toast

Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast Toast, Mushrooms


  • 10 ounces sliced cremini mushrooms  
  • 1 teaspoon vegan butter
  • 1 tablespoon reduced-sodium soy sauce
  • 30 grams chopped kale
  • 1/2 cup water
  • Salt and pepper to taste


  • Add vegan butter into a non-stick pan or skillet over medium-high heat.
  • Once the butter begins to melt and bubble, add the sliced mushrooms.
  • Toss the mushrooms in the butter and add the soy sauce.
  • Cook and occasionally stir mushrooms until lightly golden and liquid has been cooked off – about 8 to 10 minutes.
  • Lowe the temperature to medium-low and add the chopped kale. Add 1/4 cup of water and cover the pan with a lid slighly ajar.
  • Steam kale for 5 minutes, or until tender. Meanwhile, toast the bread. Once the bread has been toasted, top and smooth out a layer of butter (or hummus, sliced avocado).
  • Finally, scoop the cooked mushrooms and kale and pour over the toast. Top with crushed black pepper and a pinch of salt.


  1. 30 grams of kale works out to be about one fistful. 
  2. I use Melt Organics for a dairy-free butter alternative. However, you’re welcome to use what you enjoy. 
  3. You may use common mushrooms instead.

Cookware Used In Recipe

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