Veggie Benny Recipe

Inspired by Dime Store

Time40m

Serves2

locally grown mushrooms, roasted roma tomato, spinach, avocado on english muffin

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Ingredients

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1
Roast the Tomatoes
Preheat your oven to 200°C (400°F). Place the halved roma tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast for about 20-25 minutes until tender and slightly caramelized.
2
Sauté the Mushrooms and Spinach
In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown. Add the spinach and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper.
3
Prepare the English Muffins
While the mushrooms and spinach are cooking, toast the English muffins until golden brown.
4
Assemble the Veggie Benny
On each toasted English muffin half, layer the sautéed mushrooms and spinach, followed by the roasted roma tomatoes and avocado slices. Season with additional salt and pepper if desired.
5
Serve
Serve warm and enjoy your delicious veggie benny!