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Roasted Portabella Mushroom and Avocado Open-Face Sandwiches

Deep, woodsy portabella mushrooms meet creamy, buttery avocado for a satisfying, guilt-free lunch or mid-afternoon snack. Blogger Cate O’Malley of Sweet Nick's shares a favorite recipe.

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  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4

Ingredients

1
package (8 oz) sliced fresh baby portabella mushrooms
2
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt butter, cut into small pieces
2
cloves garlic, finely chopped
1/2
teaspoon chopped fresh thyme leaves
Freshly ground pepper to taste
1
ripe avocado, pitted, peeled and quartered
4
slices sourdough bread, toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • 2 In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
  • 3 Roast uncovered 30 minutes, stirring gently halfway through baking.
  • 4 Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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