If you’re looking for a simple yet satisfying breakfast, brunch, or light lunch, this avocado toast with mushrooms is a must-try. Packed with creamy avocado, earthy mushrooms, and a kick of red pepper flakes, this recipe takes the classic avocado toast to a whole new level. It's healthy, delicious, and easy to make. This delicious recipe is nut-free, soy-free, and vegan.
This recipe makes two servings. If you love these fancy toasts for breakfast, be sure to check out our sweet potato toasts, which are gluten-free.
Why This Recipe is a Winner
- Benefits of Avocados: Avocados provide heart-healthy monounsaturated fats, fiber, and potassium.
- Benefits of Mushrooms: The health benefits of mushrooms are vast. They're a great source of micronutrients and bioactive compounds that are anti-inflammatory, boost immunity, and improve heart health.
- Sourdough Bread: This not only provides a delicious and sturdy base, but the fermentation in sourdough bread makes it more digestible compared to other breads.
- Rich Flavor Profile: Mushrooms bring an umami punch, complemented by the zestiness of lemon juice and the spice of crushed red pepper flakes.
- Quick and Easy: In just 15 minutes, you can have a restaurant-quality dish ready to enjoy.
What You'll Need to Make This Avocado Toast
- Sourdough bread (or whole grain bread)
- Avocado
- Lemon
- Mushrooms (I used shiitake, but any will do)
- Garlic
- Coarse sea salt (or sea salt flakes)
- Hemp hearts (or seeds)
- Crushed red pepper flakes
- Optional: microgreens or sprouts for added nutrient boost
How to Prepare
Preheat a skillet over medium-low heat. Add olive oil (or water if oil-free) and sliced mushrooms. Saute for 3 to 5 minutes or until mushrooms start to brown.
Add minced garlic and stir to incorporate. Put a lid on and cook for another 2 to 3 minutes. Turn off the heat and let it sit covered.
Toast sourdough or whole-grain bread. Set aside.
Slice the avocado in half and remove the pit. Use a spoon to scoop out the avocado flesh into a small mixing bowl. Add the lemon juice. Use a fork to smash and combine.
Assemble the avocado toast by spreading the smashed avocado and lemon juice mixture evenly across both slices of toast. Carefully spoon on the mushroom garlic mixture.
Finally, top with hemp hearts, crushed red pepper flakes and a pinch of coarse sea salt (I like Baja Gold salt because of the mineral content and texture) or sea salt flakes. If using, top it with microgreens or broccoli sprouts for an added nutrient boost. Enjoy immediately!
Why This Avocado Toast Is a Perfect Choice
Avocado toast isn’t just a trend; it’s a meal that combines taste, nutrition, and convenience. This version with mushrooms and garlic adds extra layers of flavor and texture, making it a gourmet experience you can enjoy at home. This delicious recipe goes great with our orange juice mocktail and the pineapple weight loss smoothie. Nutritionally, the Vitamin C in these beverages give this avocado toast breakfast an added antioxidant boost.
Frequently Asked Questions
While avocado toast is best enjoyed fresh, you can prepare the mushroom and garlic mixture in advance and store it in the refrigerator in an airtight container for up to 4 days. Assemble the toast right before serving to keep the bread crisp and the avocado fresh.
To reduce browning, place the leftover avocado in an airtight container with a thin layer of lemon juice on top. Cover tightly and refrigerate for up to 48 hours. If it starts to brown, give it a good stir before serving.
This avocado toast recipe with sautéed mushrooms, garlic, and a touch of spice is a delicious way to elevate your breakfast or brunch game. It’s fast, nutritious, and tasty. We hope you love it as much as we do. Please do us a favor and leave a review below. Your feedback means more than you know.
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Avocado Toast
- Total Time: 15 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This elevated avocado toast with garlicky sauteed mushrooms is excellent for breakfast, brunch, or a light dinner. It's soy-free, nut-free, and vegan.
Ingredients
- 2 slices of sourdough bread (whole grain works too)
- 2 teaspoons of olive oil (or water if oil-free)
- 2 cups sliced mushrooms (I used shiitake, but any will do)
- 2 to 3 cloves of garlic, minced
- 1 large avocado
- 1 teaspoon fresh lemon juice
- 1 teaspoon hemp hearts
- ⅛ teaspoon coarse salt (or salt flakes)
- ⅛ teaspoon crushed red pepper flakes
- Optional: microgreens or broccoli sprouts
Instructions
Preheat a skillet over medium-low heat. Add olive oil (or water if oil-free) and sliced mushrooms. Saute for 3 to 5 minutes or until mushrooms start to brown.
Add minced garlic and stir to incorporate. Put a lid on and cook for another 2 to 3 minutes. Turn off the heat and let it sit covered.
Toast sourdough (or whole-grain) bread. Set aside.
Slice the avocado in half and remove the pit. Use a spoon to scoop out the avocado flesh into a small mixing bowl. Add the lemon juice. Use a fork to smash and combine.
Assemble the avocado toast by spreading the smashed avocado and lemon juice mixture evenly across both slices of toast. Carefully spoon on the mushroom garlic mixture. Finally, top with hemp hearts, crushed red pepper flakes, and a pinch of coarse sea salt (I like Baja Gold salt because of the mineral content and texture) or sea salt flakes. If using, top it with microgreens or broccoli sprouts for an added nutrient boost. Enjoy immediately!
Notes
EQUIPMENT/SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Skillet with a lid
- Spoon
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop & Toaster
- Cuisine: American
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