Savory Mushroom Toast with Avocado and Beans
This savory mushroom avocado toast is one of my go-to vegetarian breakfast ideas when I want something hearty, flavorful, and satisfying. Earthy sautéed mushrooms meet creamy avocado, protein-rich white cannellini beans, and tangy miso-balsamic drizzle—all piled on top of toasted whole grain bread for a plant-forward breakfast that doesn’t skimp on flavor.
Servings 2 people
Ingredients
- 1 medium avocado, mashed
- 1 tablespoon lemon juice
- 4 ounces mushrooms (such as beech mushrooms, see note) (about 1 cup)
- ½ 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)
Instructions
- 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.
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.