10-Minute Mushroom Avocado Toast
The ultimate plant-based breakfast: avocado toast with savory sautéed mushrooms. SO satisfying, perfectly toasty, and ready in just 10 minutes with 1 pan and 7 ingredients!
Servings 2 (Slices)
Ingredients
AVOCADO TOAST
- 2 slices bread (Wheat, Whole Grain Seeded, or Gluten-Free // see notes for store-bought GF recommendations)
- 1/2-3/4 medium ripe avocado (see notes for tips!)
MUSHROOMS
- 1-2 Tbsp vegan butter (we like Miyoko’s // or sub olive oil // dairy butter also works if not dairy-free)
- 7-8 oz. sliced shiitake mushrooms (see notes if subbing other mushrooms // 8 oz. yields ~3 cups sliced)
- 1/2 tsp dried thyme (or sub twice as much fresh)
- 1 pinch red pepper flakes (optional // for heat)
- 1 pinch each sea salt and black pepper
- 1/4 tsp garlic powder
FOR SERVING
- Vegan Parmesan Cheese (optional // or nutritional yeast and flaky salt)
Instructions
- Heat 1 Tbsp (14 g) vegan butter or olive oil in a large skillet over medium heat. Add the sliced mushrooms, thyme, and red pepper flakes (optional). Cook, stirring occasionally, until softened and lightly browned — about 5-7 minutes. If the mushrooms are sticking to the pan, reduce the heat slightly or add more butter or oil.
- Meanwhile, toast bread in the oven or a toaster.
- Once the mushrooms are lightly browned, turn off the heat and stir in the salt, pepper, and garlic powder. Taste and adjust as needed, adding more salt to taste or black pepper for spice.
- Top the toasted bread with ripe avocado and use a fork to smash. Then top with sautéed mushroom mixture and vegan parmesan cheese (optional). Eat, repeat, enjoy!
- Best when fresh. Not freezer friendly.
Video
Notes
*Our two favorite gluten-free breads are Little Northern Bakehouse Sprouted 7 Grain and a Portland brand called New Cascadia (both are dairy- and egg-free)!
*To enjoy perfect avocados, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should keep in the refrigerator for 2-4 days! Slice off any brown edges before use.
*We prefer shiitake mushrooms in this recipe because they don’t have as much moisture, meaning they cook quickly and brown nicely. Oyster, morel, lion’s mane, or similar mushrooms would also work well. We don’t recommend cremini or white button mushrooms because of their higher moisture content, but if using them, cook for longer and avoid overcrowding the pan.
*Nutrition information is a rough estimate calculated with Dave’s Killer Bread 21 Whole Grain Bread, the lesser amounts of avocado and vegan butter, and without optional ingredients.
*To enjoy perfect avocados, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should keep in the refrigerator for 2-4 days! Slice off any brown edges before use.
*We prefer shiitake mushrooms in this recipe because they don’t have as much moisture, meaning they cook quickly and brown nicely. Oyster, morel, lion’s mane, or similar mushrooms would also work well. We don’t recommend cremini or white button mushrooms because of their higher moisture content, but if using them, cook for longer and avoid overcrowding the pan.
*Nutrition information is a rough estimate calculated with Dave’s Killer Bread 21 Whole Grain Bread, the lesser amounts of avocado and vegan butter, and without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 slice Calories: 248 Carbohydrates: 32.2 g Protein: 8 g Fat: 12.3 g Saturated Fat: 4.8 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 251 mg Potassium: 594 mg Fiber: 10 g Sugar: 7.6 g Vitamin A: 59 IU Vitamin C: 3.3 mg Calcium: 10 mg Iron: 1.9 mg