Smashed Avocado & Sautéed Mushroom Toast
This smashed avocado and sautéed mushroom toast is a heartier, winter-worthy remix on classic avocado toast. To make it, simply heat a bit of oil in a pan, toss in some sliced mushrooms, and sauté until they're toasty and golden with rich, caramelized exteriors. While the mushrooms are cooking, mash a ripe avocado with the juice of one lime and a pinch of sea salt and black pepper. Then, slather a few pieces of toasted bread (I typically use seeded or gf) with the avocado, layer on your sautéed mushrooms, and sprinkle with an additional pinch of salt if desired.
Servings: 2 -3
Ingredients
- 1 ½ tablespoons olive oil or coconut oil
- 6 ounces baby portobello mushrooms, washed and sliced
- 1 avocado
- 1 lime, halved
- Sea salt, to taste
- Optional: chili flakes, to taste
- 3-4 slices seeded or gluten-free bread
Instructions
- Add the oil to a large skillet over medium-high heat. Add in the sliced mushrooms and sauté for 8-12 minutes or until golden brown, stirring occasionally but not too often (this will allow the mushrooms to develop a golden brown exterior).
- While the mushrooms are cooking, add the flesh of the avocado to a bowl along with the juice of one lime. Use a fork to mash the avocado and season with sea salt and chili flakes (optional).
- Toast the slices of bread.
- To assemble, slather the slices of toast with mashed avocado and top with sauteed mushrooms.
- Sprinkle with additional sea salt, if desired.
- Serve immediately.