10-Minute Mushroom Avocado Toast

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Plate with two slices of mushroom avocado toast topped with red pepper flakes and vegan parmesan

Avocado toast? We’re not over it. It’s hard to beat the quick, easy, and savory goodness of this breakfast staple, but topped with subtly spicy sautéed mushrooms?! It’s a must-try, friends!

We love this mushroom avocado toast on its own as a snack, but it’s also perfect for breakfast with greens or alongside a fried egg. Just 1 pan, 7 ingredients, and 10 minutes required. Let us show you how it’s done!

Shiitake mushrooms, bread, avocado, dried thyme, garlic powder, vegan butter, salt, red pepper flakes, and black pepper

How to Make Mushroom Avocado Toast

We’re all about stepping up our plant points (how we doing, Dr. B!?). And we’re also into finding new ways to turn avocado toast into a satisfying meal. Mushrooms to the rescue on both counts!

Sautéing shiitake mushrooms in a cast iron skillet

Inspired by the filling in our Savory Chickpea Pancakes with Leek and Mushrooms, we sauté shiitake mushrooms in a little vegan butter or oil with thyme, garlic powder, and salt and pepper. We also love red pepper flakes for a little heat!

Using a small wooden spoon to sprinkle garlic powder into a pan of sautéed mushrooms

Smash the avocado on a slice of toasted bread, then top with the sautéed mushrooms, and you’ve got breakfast ready in 10 minutes!

Using a fork to smash ripe avocado onto a slice of toast

We hope you LOVE this mushroom avocado toast! It’s:

Toasty
Savory
Subtly spicy
Quick & easy
& SO delicious!

It’s a satisfying meal with sautéed greens or alongside a fried egg. It’s also amazing with our Fluffy Chickpea Scramble (30 Minutes!), Spicy Tempeh Breakfast Sausage, or your favorite seasonal fresh fruit.

Love Mushrooms? Try These Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Slice of mushroom avocado toast with a bite taken out

10-Minute Mushroom Avocado Toast

The ultimate plant-based breakfast: avocado toast with savory sautéed mushrooms. SO satisfying, perfectly toasty, and ready in just 10 minutes with 1 pan and 7 ingredients!
Author Minimalist Baker
Print
Sautéed mushrooms on top of a slice of avocado toast
5 from 3 votes
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2 (Slices)
Course Breakfast, Snack
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

AVOCADO TOAST

MUSHROOMS

  • 1-2 Tbsp vegan butter (we like Miyoko’s // or sub olive oil // dairy butter also works if not dairy-free)
  • 7-8 oz. sliced shiitake mushrooms (see notes if subbing other mushrooms // 8 oz. yields ~3 cups sliced)
  • 1/2 tsp dried thyme (or sub twice as much fresh)
  • 1 pinch red pepper flakes (optional // for heat)
  • 1 pinch each sea salt and black pepper
  • 1/4 tsp garlic powder

FOR SERVING

Instructions

  • Heat 1 Tbsp (14 g) vegan butter or olive oil in a large skillet over medium heat. Add the sliced mushrooms, thyme, and red pepper flakes (optional). Cook, stirring occasionally, until softened and lightly browned — about 5-7 minutes. If the mushrooms are sticking to the pan, reduce the heat slightly or add more butter or oil.
  • Meanwhile, toast bread in the oven or a toaster.
  • Once the mushrooms are lightly browned, turn off the heat and stir in the salt, pepper, and garlic powder. Taste and adjust as needed, adding more salt to taste or black pepper for spice.
  • Top the toasted bread with ripe avocado and use a fork to smash. Then top with sautéed mushroom mixture and vegan parmesan cheese (optional). Eat, repeat, enjoy!
  • Best when fresh. Not freezer friendly.

Video

Notes

*Our two favorite gluten-free breads are Little Northern Bakehouse Sprouted 7 Grain and a Portland brand called New Cascadia (both are dairy- and egg-free)!
*To enjoy perfect avocados, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should keep in the refrigerator for 2-4 days! Slice off any brown edges before use.
*We prefer shiitake mushrooms in this recipe because they don’t have as much moisture, meaning they cook quickly and brown nicely. Oyster, morel, lion’s mane, or similar mushrooms would also work well. We don’t recommend cremini or white button mushrooms because of their higher moisture content, but if using them, cook for longer and avoid overcrowding the pan.
*Nutrition information is a rough estimate calculated with Dave’s Killer Bread 21 Whole Grain Bread, the lesser amounts of avocado and vegan butter, and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 slice Calories: 248 Carbohydrates: 32.2 g Protein: 8 g Fat: 12.3 g Saturated Fat: 4.8 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 251 mg Potassium: 594 mg Fiber: 10 g Sugar: 7.6 g Vitamin A: 59 IU Vitamin C: 3.3 mg Calcium: 10 mg Iron: 1.9 mg

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  1. Naz says

    Hi,
    I’m sensitive to avocado. Is there an alternative that would be similar in texture and compliment the mushrooms? Also, can I use dried shitake instead?Fresh is really expensive where I am.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Naz, Maybe cream cheese (vegan, as needed) in place of the avocado. And another type of mushroom in place of shiitakes, but cooked longer to reduce the amount of moisture? Hope that helps!

  2. Arlene J. says

    I absolutely loved this recipe! The combination of thyme & spice and later adding the garlic, salt, & pepper was just perfection. Must try for sure!
    The only thing I added was an egg. So, so good! ⭐️⭐️⭐️⭐️⭐️