Roasted Portabella Mushroom and Avocado Open-Face Sandwiches
Cate O'Malley
Updated Aug 30, 2012
A satisfying vegetarian sandwich that can be ready in 40 minutes, our Roasted Portabella Mushroom and Avocado combines the deep woodsy tastes of portabella mushrooms with the creamy, buttery flavors of avocado.
Roasted Portabella Mushroom and Avocado Open-Face Sandwiches
- Prep Time 10 min
- Total 40 min
- Servings 4
- Ingredients 7
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
Instructions
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Step1Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
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Step2In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
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Step3Roast uncovered 30 minutes, stirring gently halfway through baking.
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Step4Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
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