Roasted Portabella Mushroom and Avocado Open-Face Sandwiches

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.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Mix and match and play around with other roasted vegetables. I have also done a version with mushrooms and asparagus that was out of this world.
Try adding crumbles of your favorite cheese to the top of the mushrooms, letting the warmth from the mushrooms melt the cheese. Gorgonzola is a great partner for this combination.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.