This loaded avocado toast is buttery, garlicy, and has a great umami flavour. Perfect for breakfast and brunch, it has done nothing but impress.
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It’s no secret that avocado on toast is amazing but it’s also getting kind of boring and overplayed. So next time you go to make it load it up with these garlic fried mushrooms.
Because of the bread this breakfast is also a great serving of protein. You can up that even further by add a spoonful of hemp seeds as a garnish. It is also super high in fibre for a great start to the day.If you want to use a mix of more exotic mushrooms (depending on your location that is) but can’t get access to them where you are, you can buy them dried online and re-hydrate them before cooking. Amazon sells a mix here: Roland Dried Mushrooms, Mixed Wild.
Making this gluten-free is super easy, just swap out the bread for your choice of gluten-free bread. Same goes for nut-free.
If you like this recipe, head over and check out a few of my other delicious breakfast meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
VEGAN FRIED GARLIC MUSHROOMS AND AVOCADO TOAST
A delicious and filling breakfast or brunch.
- 2 slices seeded bread
- 150g of mixed mushrooms
- 1 tbsp vegan butter
- 1 tbsp minced garlic (or 2 cloves)
- 1/2 avocado
- a handful of spinach
- salt and pepper
Step 1: Heat up a frying pan and add the vegan butter and garlic. Once that has melted add in the mushrooms. Stir occasionally for 10 mins.
Step 2: While the mushrooms are frying; toast some bread, shred the spinach, and mash the avocado half with salt and pepper. Add the spinach to the mushrooms in the last minute of cooking.
Step 3: After about 10 minutes remove the mushrooms from the heat. To plate: Place the bread on a plate, spreading 1/2 of the avocado mash on each slice. Spoon the fried mushrooms and spinach evenly over the bread.