Avocado Toast

4.50 from 2 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 406kcal

Author: Gigi & Sersie

Ingredients

2 slices sourdough bread (or whole grain bread)
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 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. If using, top it with microgreens or broccoli sprouts for an added nutrient boost. Enjoy immediately!

Notes

Choose a high-quality artisan sourdough or whole-grain bread for the best flavor and texture.
Make sure the avocado is ripe for a creamy, spreadable consistency.
Fresh lemon juice is a must. It adds brightness and a touch of acidity.
Serve the mushroom avocado toast right away to keep the toast crisp and the avocado fresh. Try drizzling some Vegan Arugula Basil Pesto on top for a flavor bomb!

Nutrition