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
- 1 1/2 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
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.