Mushroom Avocado Toast
Recipe courtesy of Gaby of What’s Gaby Cooking
An open faced sandwich, light toasted, topped with fanned avocado, piled high with caramelized mushrooms, sprinkled with aged cheese and then finished with a few micro greens. Sounds like a winner to me!
4 pieces whole grain bread, sliced into 1 inch thick pieces
1 pint baby bella mushrooms, thinly sliced
2 tablespoons olive oil
kosher salt and freshly cracked black pepper
grated aged cheddar micro greens
Toast the bread for a few minutes until crisp.
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and slice it into thin slices. Take ¼ of the avocado and fan it out, and then place it on top of the toast. Repeat for the remaining avocado and toast.
In a medium skillet, heat the olive oil over medium high heat. Add the sliced baby bellas and sauté for 8-10 minutes until golden brown. Season with salt and pepper.
Pile the sautéed mushrooms on top of the fanned avocado. Sprinkle the mushrooms with the grated cheese and top with micro greens. Season with extra salt and pepper as needed and serve immediately.