Avocado & Mushroom Toast

Avocado & Mushroom Toast

Prep 10 min

Cook 15 min

Balsamic Mushrooms


  • 16 oz Cremini mushrooms (450g), or mushrooms of choice
  • 2 tablespoon olive oil
  • Pinch Himalayan salt
  • 1 tablespoon almond butter
  • 3 tablespoon balsamic vinegar
  • 1 teaspoon thyme
  • Chopped basil to garnish
  • 1 small onion, finely chopped 




  • sourdough bread, 2 thick slices, or rye bread
  • 1 medium ripe avocado



  • Slice the Mushrooms and add to skillet on medium to low heat with olive oil and a pinch of sea salt.
  • Cook mushrooms, stirring occasionally for 10 minutes (letting the mushrooms sweat and release their natural waters.)
  • Combine almond butter, balsamic and thyme in a small bowl. Whisk together.
  • Turn skillet to medium to high heat and pour liquid mixture over mushrooms.
  • Continue cooking mushrooms, add onions, stirring often until liquid is thickened and mushrooms are golden browned, (5-10 minutes)
  • Toast 2 slices of thick sourdough bread.
  • Mash 1 medium avocado onto toast and top with the Balsamic mushroom mixture.
  • Sprinkle with sea salt, thyme and chopped basil.

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