Roasted Portabella Mushroom and Avocado Open-Face Sandwiches

  • Prep 10 min
  • Total 40 min
  • Servings 4
Roasted Portabella Mushroom and Avocado Open-Face Sandwiches


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


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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.



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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