This Sautéed Mushroom and Sun-Dried Tomato Avocado Toast is a delicious treat for lunch or breakfast. It takes classic avocado toast to a whole new level by topping it with rich sauteed mushrooms and oily salty sun-dried tomatoes.
Start by sauteing mushrooms and sun-dried tomatoes. Cut 2 avocados in half, pit and peel them. Smash half an avocado over each slice of toast and top each one with some of the sun dried tomato and mushroom mixture. Garnish with shaved Parmesan cheese. Delicious!
To make my Sautéed Mushroom and Sun-Dried Tomato Avocado Toast, you will need the following ingredients:
Heat the olive oil over medium heat in a medium skillet. Add the sun-dried tomatoes and cook for 1 minute. Add the mushrooms and stir to coat with any remaining oil.
Add 2 ounces of either chicken stock or water. Reduce the heat to reduce any rising steam. Stir well for about 4 minutes until the water evaporates and the mushrooms darken and become tender.
Add ½ a teaspoon of thyme leaves and season with salt if desired. Set aside to cool.
Cut each avocado in half. Pit and peel each avocado. Gently smash half an avocado over each slice of toast.
Top each slice of toast with the sun-dried tomato and mushroom mixture. Garnish with shaved Parmesan cheese and drizzle with olive oil before serving.
This Sautéed Mushroom and Sun-Dried Tomato Avocado Toast is a delicious treat for breakfast or lunch. Try it soon and don’t forget to tag #cookmerecipes in your lunch posts.
Dairy-Free Recipes
