Description
Shiitake Avocado Toast with sourdough bread, smashed avocado, and sautéed shiitake mushrooms. Perfect for a savory breakfast!
Ingredients
Avocado Toast
- 2 slices Simple Kneads Gluten Free Sourdough Bread
- ½ medium ripe avocado
- ½ lemon, squeezed
- Pinch of Himalayan sea salt
- Hemp hearts (optional)
Sautéed Mushrooms
- 1 TBSP olive oil
- 8-oz. sliced shiitake mushrooms
- ¼ tsp dried thyme
- ¼ tsp garlic powder
- Pinch of Himalayan sea salt
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once it’s warmed, add the sliced mushrooms. Allow the mushrooms to cook over medium-high until they start to release their liquids. Add in the dried thyme, garlic powder, and sea salt. Once the moisture is mostly cooked off, reduce the heat to medium and continue to cook the mushrooms, stirring occasionally, until they’re lightly browned. In total, mushrooms will cook for 10-12 minutes.
- Meanwhile, toast the bread in the oven or a toaster. Slice your avocados in half and score the inside with a knife. Squeeze a bit of fresh lemon into each avocado halve and sprinkle with a bit of Himalayan sea salt and set aside to marinade.
- To assemble the Shiitake Avocado Toast, scoop out the lemon sea salt avocado mixture and smash ½ avocado on each toast with a fork. Top with warm sautéed mushrooms and hemp hearts. Enjoy immediately!
- The mushrooms will keep in an airtight container in the refrigerator for up to one week. Reheat them in the microwave before adding to avocado toast.
Notes
Recipe adapted from Minimalists Baker
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast, Snack, Lunch
- Method: Stovetop, Toaster
- Cuisine: Vegan, Gluten-Free