A delicious recipe for savory-breakfast lovers who don't like eggs. Topped with white beans for extra plant-based protein!

Mushroom Bean Avocado Toast

Mushroom avocado toast. A delicious recipe for savory-breakfast lovers. Topped with white beans for plant-based protein!

Course Breakfast, Snack
Cuisine vegan, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Author Stephanie McKercher, RDN


  • 1 medium avocado, mashed
  • 1 tablespoon lemon juice
  • 4 ounces mushrooms (such as beech mushrooms, see note) (about 1 cup)
  • 1/2 cup cooked cannellini beans (see note)
  • 1 ounce microgreens (about 1 cup)
  • 1 tablespoon miso paste
  • 1 tablespoon balsamic vinegar
  • 4 slices whole grain bread, toasted (see note)
  • 1 tablespoon sesame seeds (optional garnish)


  1. Combine mashed avocado and lemon juice and set aside. 

  2. 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.  

  3. In a small bowl, whisk miso paste with 1 tablespoon water. Pour miso over mushrooms and beans. Stir in balsamic vinegar and set aside.

  4. Spread avocado on one side of each piece of toasted bread. Spoon mushroom and bean mixture on top. Garnish with sesame seeds if desired. 

Recipe Notes

Ingredient Notes:

Use any variety of mushrooms desired. Slice larger varieties as needed.

Drain and rinse canned beans before using. 

Use vegan bread if desired.

Preparation Notes:

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.