Sautéed Mushroom and Roasted Pepper over Toast

Well I had planned to reheat the oatmeal I made for breakfast yesterday for this morning's breakfast, but John ate it. I had to scrounge around the fridge and I came up with this concoction. It was yum!


Handful of sliced mushrooms
1/4 cup sliced jarred roasted red pepper
1 Tbsp of Hummus (I used a southwestern flavored hummus I purchased at the store)
1 toasted sliced of whole wheat bread
1 Tbsp olive oil

• Heat olive oil over medium heat in small pan
• Add mushrooms and peppers and heat until mushrooms release their juices, about 5 minutes
• Remove from heat and let sit
• Toast the wheat bread
• spread hummus on the toast, and spill mushrooms and peppers over the top.