Vegan Avocado Toast Mushrooms (Print Version)
# Ingredients:
→ Base
01 -
4 slices whole grain bread, ideally seeded or with oats, flaxseeds, or sunflower seeds
→ Toppings
02 -
1 ripe avocado, flesh scooped and mashed
03 -
½ cup vegan ricotta cheese or other vegan soft cheese alternative
04 -
1 cup mushrooms, cleaned and thinly sliced (cremini, shiitake, or portobello)
05 -
1 tablespoon olive oil
→ Seasoning and Garnish
06 -
2 teaspoons fresh thyme leaves, divided, or substitute with parsley or chives
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Balsamic glaze, optional, for drizzling
# Instructions:
01 -
Toast whole grain bread slices in a toaster or preheated oven at 190°C for 5–7 minutes, flipping once, until golden and crisp.
02 -
In a small bowl, mash ripe avocado with a fork or masher until smooth but slightly chunky. Season with salt and pepper. Optionally add a splash of fresh lemon juice.
03 -
Heat olive oil in a medium skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, for 5–7 minutes until golden, releasing moisture and caramelizing. Season with salt, pepper, and 1 teaspoon fresh thyme.
04 -
Spread a layer of vegan ricotta evenly on each toasted bread slice. Cover ricotta with mashed avocado. Distribute sautéed mushrooms evenly on top.
05 -
Sprinkle remaining thyme, parsley, or chives as desired. Optionally drizzle with balsamic glaze for a tangy finish.
06 -
Serve immediately while warm for best texture. Enjoy as is or with a side of fresh greens or fruit.
# Notes:
01 -
For added crunch and nutrition, top with toasted sunflower or hemp seeds before serving.
02 -
To save time, sauté mushrooms in advance and briefly reheat before assembling.