Avocado Portobello “Toast”

Avocado toast is all over the food blog world and has been for quite some time.  While I love avocado and crunchy toast, somehow the combination never appealed to me personally.  It was never something I craved until recently when I decided it was time to give this crispy, creamy concoction a try.  Only I knew that I was going to change things up to make it extra tasty.  As in swap your traditional grainy toast for a roasted portobello mushroom.  Now we’re talking!

Turns out avocado toast is wonderful.  It’s a creamy, crispy, earthy, nutty, breakfast bliss!  I first roasted the mushrooms to tenderize them, then toasted them right before assembling the avocado on top to make them nice and crispy.  With each bite you get a slight crunch from the mushroom, burst of buttery avocado, and a kick of red pepper flakes and zesty lemon.  There is also a faint smoky flavor from the smoked paprika I used to season the mushrooms that makes these open-faced sandwiches truly divine.  I topped mine with a fried egg and a drizzle of extra virgin olive oil, however feel free to leave the egg off for a lighter meal, or vegan version.

The presentation of the roasted mushroom toped with sliced avocado is gorgeous and this makes a great and easy meal when company comes over. You can easily roast the mushrooms before hand, leaving just the assembly to get this dish from the kitchen to your table fast.  Because the mushrooms are twice baked, they really do act as bread and you can pick this toast up and eat it just like you would regular avocado toast.  I love how mushrooms make an easy grain-free bread substitute, without having to bake some crazy concoction.  Veggies are always the answer 🙂  Enjoy!

Avocado Portobello “Toast”

serves 2

2 large portobello mushrooms
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/8 tsp salt
fresh ground black pepper
1/2-1 avocado
red pepper flakes, for sprinkling
extra virgin olive oil, for drizzling
salt and pepper, to taste
1/4 lemon
2 fried eggs, for topping (optional)

1.  Remove the stem and gills from the underside of the mushrooms.  Trim the edges so they are smooth.  Rinse both sides of the mushrooms and pat dry with a paper towel.
2.  Preheat the oven to 375 F.  Line a rimmed baking pan with tin foil.  Add the garlic powder, onion powder, smoked paprika, 1/8 tsp salt, and black pepper in a small bowl and sprinkle the mixture evenly over the mushrooms.  Bake for 20-25 minutes, or until the mushrooms are tender.
3.  When ready to assemble, place the mushrooms in the toaster on a wire rack bottom-side up (so air can get underneath) and toast until mushrooms are dry and crispy.  The amount of time will depend on your toaster.
4.  While the mushrooms are toasting, slice an avocado.  Arrange slices on the mushrooms and top with salt, pepper, red pepper flakes, and a drizzle of extra virgin olive oil.  Squeeze the lemon on top.  If desired, add a fried egg to the toast.

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