Roasted Portabella Mushroom and Avocado Open-Face Sandwiches

  • Prep 10 min
  • Total 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

Steps

  • 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.

  • 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 Facts are not available for this recipe
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