A quick and easy nutritious meal that comes together in 10 minutes. Packed with 3 of your 5 a day, this toast topper combines two favourites; garlic sautéed mushrooms and smashed avocado to create the ultimate winning combo. Ideal for brunch, lunch or even a light dinner it is both delicious and healthy.
Which mushrooms to use?
You can use any fresh mushrooms you would like; shiitake, oyster, portobello, closed cup, all of these will work. However, for the dish you can see photographed I used Chestnut Mushrooms as I like their colour and flavour in this dish.
Do I have to use sourdough?
Any bread will work but in order to get a balance in texture I would recommend you stick to a ‘sturdy’ variety of bread, something like a ciabatta or sourdough that gives a chewiness to the dish.
Recipe variations
The great thing about this recipe is how adaptable it is. If you feel confident enough, why not experiment with one of the suggestions listed below:
- Add in some red onions or shallots with the mushrooms and garlic when you sauté them
- Swap the rocket for spinach
- Try adding in fresh herbs with the mushrooms, something like thyme or rosemary
- Add in a little bit of acidity at the last moment when sautéing the mushrooms. Try a splash of balsamic or red wine vinegar
- Swap the olive oil for another flavour neutral vegan fat when sautéing the mushrooms. Try vegan butter or avocado oil.
Other recipe suggestions:
If you like the sound of this toast topper, why not try some of my other quick and easy savoury dishes:
Avocado Toast with Garlic Mushrooms
Course: Breakfast, Lunch, Light DinnerCuisine: ToastDifficulty: Easy1
servings5
minutes5
minutes394
kcalA quick and easy nutritious meal that comes together in 10 minutes. Packed with 3 of your 5 a day, this toast topper combines two favourites; garlic sautéed mushrooms and smashed avocado to create the ultimate winning combo!
Ingredients
1 Large slice of sourdough
10 Chestnut mushrooms, sliced
2 Garlic cloves, minced
1 Ripe avocado
1/2 Lemon, juice of
1/2 tsp Chilli flakes (optional)
Handful fresh rocket
Salt & pepper to season
Directions
- Place your sourdough in the toaster and cook until crisp.
- Heat a frying pan on a medium – high heat with a little olive oil. Once hot add in the mushrooms and garlic and sauté for 3 – 5 minutes until the mushrooms are softened and starting to caramelise.
- While the mushrooms are cooking, place the avocado flesh in a small bowl and mash with the back of a fork until you get a chunky texture, mix in the lemon juice so you get a chunky looking paste. Season with salt and pepper.
- Cut your toasted sourdough in half and spread the avocado mixture evenly on one side.
- Top with a handful of rocket and the sautéed garlic mushrooms. Sprinkle with the optional chilli flakes
- Enjoy straight away
Notes
- Double the recipe for 2 people
- Best eaten as soon as it is ready
I can’t wait to hear what you think of this, so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!
