Avocado Toast with Roasted Balsamic Mushrooms
Servings
2Serving size
1 slice bread with toppingsThis recipe can easily be multiplied and the mushrooms keep well in the refrigerator for 48 to 72 hours.
Ingredients
| 1 Tbsp. Olive oil |
| 1 1/2 Tbsp. Balsamic vinegar |
| 1 cup Honey |
| 1/8 tsp. Cayenne pepper |
| 1/8 tsp. Salt |
| 8 ounces Crimini mushrooms (quartered) |
| 1 clove Garlic, raw (finely minced) |
| 2 slice Whole wheat bread (or gluten free bread) |
| 1 medium Avocados, raw |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 lemon yields Lemon juice |
Instructions
Place the olive oil, balsamic vinegar, honey, cayenne pepper, and salt in a small roasting pan or large skillet.
Whisk together until well blended.
Add the mushrooms and garlic and fold together until well coated.
Place the pan in the oven and roast for 15 to 20 minutes. Stir every 5 minutes or so.
Remove from the oven when the mushrooms are well caramelized.
While the mushrooms are roasting, mash the avocado in a small bowl.
Add the salt, pepper, and lemon juice and fold together.
When the mushrooms are cooked, toast the bread and then spread the avocado mixture on top.
Top with the balsamic mushrooms and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The Roasted Balsamic Mushrooms are fantastic on their own as a side dish, but they are a terrific complement to the creamy sweetness of avocado toast.