Mushroom avocado toast. A delicious recipe for savory-breakfast lovers. Topped with white beans for plant-based protein!
Combine mashed avocado and lemon juice and set aside.
Add mushrooms to a hot, greased skillet and cook on the stovetop over medium heat, stirring occasionally, 5 minutes, or until softened. Stir in beans and microgreens and turn off heat.
In a small bowl, whisk miso paste with 1 tablespoon water. Pour miso over mushrooms and beans. Stir in balsamic vinegar and set aside.
Spread avocado on one side of each piece of toasted bread. Spoon mushroom and bean mixture on top. Garnish with sesame seeds if desired.
Use any variety of mushrooms desired. Slice larger varieties as needed.
Drain and rinse canned beans before using.
Use vegan bread if desired.
Mushroom and bean mixture may be prepared in advance and stored in an airtight container in the fridge. Mashed avocado and toast are best enjoyed fresh.