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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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