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Creamy Vegan Alfredo Mushroom Toast on Grilled Baguette

  • Cook Time: 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 1 baguette
  • 1 tbsp. olive oil
  • 2 lb. mixed mushrooms (such as cremini, shiitake, portabella, or white button)
  • ½ jar Vegan Alfredo Sauce
  • 1 tbsp. Dijon mustard
  • 2 tsp. sherry vinegar
  • 1 pinch Spice Islands Crushed Red Pepper
  • Chopped parsley, to taste
  • Nutritional yeast, optional
  • Salt and pepper, to taste


  1. Slice baguette on an angle for grilling and brush sliced baguette with olive oil. Grill until golden brown and grill marks are present.
  2. Tear cleaned mushrooms into small bite-size chunks. (Don’t toss the stump they add great flavor! But be sure to remove the bottom of the stump.)
  3. In a medium sauté pan, add and heat olive oil. Once oil is hot, add torn mushrooms. Sauté mushrooms for 5 to 8 minutes on medium-high heat, stirring as they cook. (You will want the mushrooms to be cooked but still firm.)
  4. Add salt and pepper, to taste, and a pinch of crushed red pepper.
  5. Add Dijon mustard, Victoria® Vegan Original Alfredo Sauce and sherry vinegar. Heat until sauce and mushrooms are combined.
  6. Place grilled mushrooms over grilled baguette and top with chopped parsley. If you would like more cheese flavor, top with nutritional yeast.