Description
A delicious and wholesome garlicky avocado mushroom toast featuring creamy mashed avocado and sautéed savory mushrooms on toasted sourdough or whole-grain bread. Perfectly balanced with fresh lemon juice, garlic, and herbs, this vegetarian breakfast recipe is quick to prepare and packed with flavor.
Ingredients
Scale
Bread and Avocado
- 4 slices of sourdough or whole-grain bread
- 1 ripe avocado
- 1 tablespoon lemon juice
Mushroom Sauté
- 1 tablespoon olive oil
- 2 cups sliced cremini or button mushrooms
- 2 garlic cloves, minced
- 1 tablespoon butter
- Salt and pepper to taste
Garnish
- Red pepper flakes (optional)
- Chopped fresh parsley or chives for garnish
Instructions
- Toast the bread: Toast the bread slices to your desired level of crispness using a toaster or oven.
- Mash the avocado: In a small bowl, mash the avocado with lemon juice, a pinch of salt, and pepper until creamy and smooth. Set aside.
- Sauté the garlic: Heat olive oil and butter in a skillet over medium heat until melted. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and tender, about 6 to 8 minutes. Season with salt and pepper to taste.
- Assemble the toast: Spread the mashed avocado evenly onto the toasted bread slices. Top each slice generously with the sautéed mushrooms.
- Garnish and serve: Sprinkle red pepper flakes over the top if using and garnish with chopped fresh parsley or chives. Serve immediately while warm.
Notes
- For added protein, top the toast with a fried or poached egg.
- Use gluten-free bread as a substitute if gluten intolerance is a concern.
