Gaby of What’s Gaby Cooking shares a cool, refreshing burst of summer flavors with this tasty mushroom and avocado artisan toast.
People always ask me if I want to open a restaurant and I never really know how to answer them. Some days I’m not interested at all. Other times I think having a cute little breakfast/lunch café would be the sweetest thing on the planet. And I would only serve grilled cheese, various kinds of panini’s and artisan toast! In fact, this Mushroom and Avocado Toast would be on the menu for sure!
Right? Wouldn’t that be fun? Everyone could come hang out with me for breakfast, coffee, lunch and eat some really awesome food. There could be an entire toast bar where you get to create your own artisan toast, kinda like chipotle, but for toast! Genius. It’s happening.
Mushroom and Avocado Toast would most definitely be a best seller. I mean, who wouldn’t want an open faced sandwich that’s 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!
So until my cute little toast café opens, let’s all just make these at home more often and enjoy it in the comfort of our couch!
Mushroom and Avocado Toast
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
1. Toast the bread for a few minutes until crisp.
2.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.
3. 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.
4. 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.