A super healthy and satisfying toastie that's great for lunch or a hearty snack. Multigrain bread is topped with slices of avocado, mushrooms, almonds, tomato and - of course - cheese.
93 people made this
- 4 slices multigrain bread, lightly toasted
- 1 avocado, sliced
- 100g sliced mushrooms
- 5 tablespoons flaked almonds, toasted
- 1 tomato, sliced
- 4 slices Gruyere or Edam cheese
MethodPrep:15min ›Cook:2min ›Ready in:17min
- Preheat the oven grill.
- Lay the toasted bread out on a baking tray. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds and tomato slices. Top each with a slice of cheese.
- Grill the toasties until the cheese melts and begins to bubble, about 2 minutes. Serve warm.
Reviews & ratingsAverage global rating:(121)
Reviews in English (94)
I'd give this sandwich a 4.5* rating for being quick delicious and healthy. The only change I made was to the mushrooms. I sauteed them until lightly browned, then added about 1/2 tsp of Chipotle puree and a splash of dark tequila (yes tequila!)to the pan. Let the alcohol evaporate and voila, this recipe just got kicked up a notch. I'll make this often. Thanks for sharing.-06 Feb 2009
Yummy little guys! I did mine on whole grain & flax english muffins - I thought it might need a sturdy base. After discussing this sandwich with a couple of people from the recipe exchange (Hi!), we decided it needed some 'schmear,' so I used a little basil mayo, which was excellent. Thanks for the recipe!-15 Mar 2009
Fabulous sandwich that's easy to put together for a quick lunch! I added a bit of Hellman's light mayo to the toasted bread. I also seasoned my tomato with a bit of salt and cracked black pepper. I added some basil leaves as well. Overall, very good.-14 Apr 2011
Smashed Avocado & Sautéed Mushroom Toast
Happy new year! I hope you all had a wonderful holiday. We returned from beautiful South Lake Tahoe late last night, and I'm already missing the mountains, outdoor adventures, and abundant laughter with friends. I had a few moments that stirred up memories of last year’s skiing escapades, but I pushed through them and gained a bit more confidence on the slopes.
For me, skiing has been a potent reminder that much of what we are capable of accomplishing is determined by our minds’ willingness to believe that we can. When we relinquish the idea that our abilities are defined by predetermined or fixed limitations, then the potential for greatness moves within our reach. And although falling (literally) on a ski slope or stumbling (figuratively) in life is scary, there’s nothing more empowering than standing back up, pressing on, and knowing that the chances of flying are far greater once you’ve fallen.
A new year offers fresh perspective and a chance to begin anew. I appreciate the symbolic reset button we’re provided each new year, but I’ve learned that I don’t have to delay the development of my best self until January 1. Rather, positive change can happen on any day, at any moment.
In the past, I nestled my dreams in the hands of my tomorrow self because of the misguided belief that I was somehow more capable of taking that first step toward my aspirations in the future than I was in the present moment. What is it about “tomorrow” that begs to bear the responsibility for the evolution of our monumental life changes? Rather than burdening our future days with the task of forging the path to the lives we want, why not place that power in the hands of our present moments? Life is happening now, not tomorrow. And if we’re not willing to do the work now, chances are we’re not going to be willing to do the work tomorrow. Because that perfect moment of inspiration that propels us forward into something amazing? The arrival of that magical granule of motivation for which we’re always delaying our dreams? It’s rarely the first step in the process of change or reaching our goals, because inspiration is far more likely to be discovered after we’ve harnessed the grit to begin.
So, get gritty wit' it and take that first step now.
This philosophy is the root of an ongoing resolution promise to do more of what contributes to my long-term happiness right this very minute and less of what doesn’t. The things that feed my happiness tank? Laughter with friends and family. Time in the kitchen. Writing. Expressing creativity through photography and recipes. Confronting fears and embracing discomfort. Exercise. Yoga. Meditation. Traveling. Eating nourishing, life-giving foods. Pushing forward in the present moment. Learning new things.
And how could I leave avocado toast off that list of happiness givers?
It’s one of my all-time favorites, and I love coming up with new twists and variations on the original, such as heirloom tomato and balsamic drizzle or black bean and roasted tomato.
This vegan smashed avocado and sautéed mushroom toast is a heartier, winter-worthy remix, and it’s currently my go-to avo toast rendition. To make it, simply heat a bit of oil in a pan, toss in some sliced mushrooms, and sauté until they're toasty and golden. You’ll want to stir them infrequently so that they have time to develop rich, caramelized exteriors. While the mushrooms are cooking, you’ll mash one avocado with the juice of one lime and a pinch of seasoning. Then, you’ll slather a few pieces of toasted bread (I typically use seeded or gf) with the avocado, layer on your sautéed mushrooms, and sprinkle with an additional pinch of salt if desired. Then…
For the chili sauce: (with left over sauce, keep in fridge)
- 1tbsp. Gochujang – Korean chili paste
- 1 tbsp. Miso paste
- 2 tbsp. Toasted sesame oil
- 1 tbsp. Tamari or soy sauce
- 1 pinch of sugar
- 1/2 clove of garlic, minced
- 1 Ripe avocado
- A dash of Lemon Juice
- 150g Oyster mushroom, brush cleaned and roughly sliced
- 4 slices of Gluten-Free (or whole grain) bread
- Toasted sesame seeds for garnish
Combine all the ingredients for the chili sauce until smooth and set aside.
In a skillet, fry the oyster mushrooms with a splash of vegetable oil until golden brown. Add 1 to 2 teaspoons of the prepared chili sauce to the mushrooms and remove the skillet from heat. Mix well until all the mushrooms are coated with the sauce. Set aside.
Halve and stone the avocado, then peel and slice it and add a dash of lemon juice on it to prevent it turning brown.
Toast the bread, spread the avocado on the bread and lay the cooked spicy mushrooms on top, garnished with the toasted sesame seeds, serve while it is still warm.
Jacqueline Fernandez Feasts On Avocado Toast For Breakfast 5 Desi Avocado Recipes You Can Try
Jacqueline Fernandez is a picture of good health and fitness, whether through her enviable fitness routine or her incredibly healthy diet. Whether she is on a film set or at home, the 'Bhoot Police' actor makes it a point to eat all things clean and healthy. The radiant beauty often shares clicks and snippets from her wonderful diet for her 48.7 million strong Instagram family. From salads to yogurt parfaits, her delicious food diaries are full of all things fresh, healthy and green. Recently, the actor shared a click of a healthy toast which she ate for breakfast. Wondering what it was? Take a look:
"Yummm," wrote Jacqueline Fernandez along with the snippet of her breakfast. In the picture she shared, we could see a well-buttered toast with freshly-cut slices of Avocado on top. The healthy treat was decorated with edible flowers on top, which gave it a beautiful spin of colour. The creation by True Fit Gourmet was described as a 'Herbed Greek Feta, Avocado whole wheat toastie'.
What a great way to kickstart the day! The use of whole wheat gives the body a feeling of fullness and satiety, while Avocado is loaded with good fats which can help lower cholesterol and high blood pressure.
Avocado offers a host of health benefits for the eater.
Inspired by Jacqueline Fernandez to eat Avocado? If you're wondering how you too can include Avocado in your breakfast meal, we have a few Desi recipes you can try.
Here Are 5 Desi Avocado Recipes You Can Try Today:
On the work front, Jacqueline Fernandez is currently shooting for 'Ram Setu' alongside Nusrat Bharucha and Akshay Kumar. She will also be seen in the horror comedy 'Bhoot Police' which is a multi-starrer with actors Arjun Kapoor, Saif Ali Khan, and Yami Gautam. The film will hit theatres on 10th September, 2021.
About Aditi Ahuja Aditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.
Mushroom and Avocado Toastie
I remember when I was living in the suburbs of Cammeray in the Lower North Shore, my previous flatmate and myself would every month visit the farmers market and get our fresh produce from there. We got what we wanted from the same stalls each month and eventually made friends with the many farmers, one of which was Margin Mushrooms. They are very friendly and would always throw in an extra mushroom or two. I even got fresh curry leaves from them one time when I was in search for some that week – not to mention for free! Their mushrooms are the best indeed! I don’t live in the Lower North Shore anymore and the closet market that they participate in that’s relatively close to me is Bondi, but have have not been since!
I also remember that they gave out mini books by Power of Mushrooms, and I came across today’s featured recipe for this blog: Mushroom and Avocado Toastie. I whipped this up for breakfast one morning and it made me such a happy person! It’s an easy and quick fix to start your day off with a bang! I didn’t change anything from the recipe in particular as it was good as it was, the only thing I probably changed was the bread that I used and portion sizes. So please do check out the original recipe on their website.
Roasted Potato, Mushroom & Raclette Toastie
Coat mushrooms in the olive oil and a pinch of salt and pepper. Roast mushrooms until almost dehydrated which takes around 10-15 minutes.
In a separate tray coat the potatoes in olive oil and a pinch of salt and place in the oven for 20-25 minutes to roast until tender.
Mix the lemon zest, roasted potatoes, mushrooms and fresh thyme together smashing the
potatoes into a chunky paste. Once cool add in the shredded mozzarella.
To assemble, butter the outsides of all the slices of bread.
Divide the mushroom, potato and cheese mix evenly between all 4 sandwiches and spread to the
edges of the unbuttered side of the bottom half of the sandwich.
Add in a 50g slice of raclette per sandwich and close your toastie with the second piece of bread
Toast in a preheated sandwich press for 5 min, flipping half way to get an even toast and making
sure the cheese is completely melted.
Sprinkle with a little salt and some fresh thyme and cut in half to serve.
Avocado on toast recipes
Treat yourself to a delicious, energising breakfast or brunch with a winning combination of creamy avocado and crusty toast. Mix it up by adding eggs, tomatoes, bacon and more.
Avocado on toast
Make this simple speedy breakfast with just a handful of ingredients. Our avocado toast uses crusty sourdough bread and a pinch of chilli for a kick
Avocado on toast with chorizo & fried eggs
A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds
Crisp bacon & avocado toasts
Brighten up lunch times with this delicious alternative to the BLT
Black beans & avocado on toast
A vibrant Mexican-style breakfast with fresh avocado and black beans. Give yourself a healthy start with our easy vegan beans on toast with a twist
Turkey & avocado toast
Layer up creamy avocado with protein-rich, low-fat turkey for a great energy-boosting healthy snack
Poached eggs on avocado & feta toast
Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!
Prawn cocktail on toast
A light supper that's so easy to make when you get home from work
Boiled egg, avocado & quick pickled radish tartine
This light lunch or brunch is 2 of your 5-a-day and will be on the plate in just 20 minutes. Tangy pickled radishes add a layer of crunch and complement the creamy avocado
Mushroom, onion and gouda grilled cheese
Many of us believe we've mastered the cheese toastie but the combination of nutty Dutch cheese gouda and sweet cooked onions in this recipe from blogger Momtastic makes for a combination you won't forget. Plus the mushrooms have a meaty texture that will make a night off chicken or beef a welcome treat.
Mexican Stuffed Mushrooms are:
Gluten-Free option (usu gf breadcrumbs & gf taco sauce)
Vegan option (use vegan cream cheese & cheese)
Perfect Bite Appetizer
How to make Mexican stuffed mushrooms recipe step by step?
Prepare the Filling
1. Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set aside. Finely chop the mushroom stems along with the garlic, and serrano chili.
2. Heat a castiron skillet on medium heat, once hot, add avocado oil followed by the chopped garlic. Cook for 30 seconds or so.
3. Add the serrano chili and mushroom stems. Season with very little salt. Saute for 5 minutes.
4. Stirring occasionally. Once done, turn off the stove. Let the mushroom garlic mixture cool.
5. In a medium bowl, combine the cream cheese, cheese, taco seasoning, cilantro, scallions, black pepper, and the cooled mushroom garlic mix. Mix well until all the ingredients are combined.
6. Add Taco Bell sauce, or you can also use Trader Joe’s Spicy Taco Sauce. Any taco sauce will do. Mix well.
7. Mix well. This is what you should have.
Stuff the Mushrooms
1. Preheat the oven to 375 degrees.
2. Stuff the mushroom cavity with the creamy mixture.
3. Take a mini scoop of the creamy mixture.
4. Top over the mushroom and press gently.
5. Place the mushrooms in a castiron skillet.
6. Top with a little more cheddar cheese and plain breadcrumbs. Place into the oven for 20 minutes until bubbly.
7. Stuffed Mushrooms are done.
There's more to the sink than just washing dishes, ya know!
4 Napkin Over The Sink Breakfast Sandwich
recipe by: ForeverMama on 28th Feb 2021