I swear I can tell when a good weekend is starting by the smell of garlic meeting mushrooms in my skillet — it’s basically my brain’s happy hour bell. I’m not kidding: the first sizzle makes me do a tiny, ridiculous dance while I chop an avocado like I mean business. This Avocado Garlicky Mushroom Toast came from one of those mornings when I wanted something fancy-feeling but stupidly easy — like brunch for one that deserves a tiny cheer. It’s creamy, a little crunchy, and full of that warm, garlicky mushroom perfume that rolls around the kitchen like a cozy blanket. If you like buttery toast, garlicky mushrooms, and avocado that actually tastes like something, you’re in for a treat.
Quick Facts
- Yield: Serves 2
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 18–20 minutes
Why This Recipe is Awesome
Because it proves you don’t need a fancy café to get a sandwich that tastes like it was made with intention. The mushrooms caramelize to sweet, savory bits, the garlic perfumes everything, and the smashed avocado gives you a silky, cooling counterpoint. It’s crunchy, creamy, and a little smoky — the texture contrast makes every bite sing. It’s so simple even your toaster can’t mess it up (but I’ll show you a pan-toast trick if you want extra buttery crispness).
Ingredients
For the Main Dish:
- 4 slices of sturdy bread (sourdough or country loaf works best)
- 1 ripe avocado (about 7–8 oz)
- 8 oz mushrooms, sliced (cremini or white button)
- 2 tbsp olive oil, divided
- 1 tbsp butter (optional, but delicious)
- 2 cloves garlic, minced
- 1 tsp freshly squeezed lemon juice
- ¼ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley or chives, for garnish
- Flaky sea salt, for finishing
For the Sauce / Garnish (if applicable):
- 1 tsp chili oil or olive oil with a pinch of smoked paprika (optional drizzle)
- Lemon wedges, for serving
How I Make It
Step 1:
I start by preheating my skillet over medium-high heat — you want it hot enough to make mushrooms sing when they hit the pan. Slice the mushrooms about ¼-inch thick and mince the garlic. Halve and pit the avocado, scoop it into a bowl, and add 1 tsp lemon juice and a pinch of salt. Smash with a fork until it’s mostly smooth but still a little chunky. Pop your bread in the toaster or get ready to pan-toast it for extra crunch.
Step 2:
Add 1 tbsp olive oil and the butter to the hot skillet. When the butter foams and smells nutty, toss in the mushrooms in a single layer so they get space. Resist crowding the pan — crowded mushrooms steam instead of brown. Let them sit for about 2–3 minutes without stirring so the bottoms get golden.
Step 3:
Now stir and add the minced garlic and remaining 1 tbsp olive oil. Keep stirring as the mushrooms brown, scraping any toasty bits off the pan — that’s flavor gold. Cook for another 3–4 minutes until edges turn deeply golden and you smell that rich, garlicky aroma. Season with salt, pepper, and ¼ tsp red pepper flakes if you want a tiny heat kick.
Step 4:
Toast your bread until it’s deeply golden with crisp edges — if you pan-toast, add a little butter and press the bread down so it sizzles and browns, about 1–2 minutes per side. Spoon a generous layer of the smashed avocado onto each slice, then pile on the warm garlicky mushrooms while they still steam. The heat from the mushrooms wakes the avocado up and makes everything meld together.
Step 5:
Finish with a sprinkle of chopped parsley or chives, a pinch of flaky sea salt, and a tiny drizzle of chili oil or lemon if you like brightness. Serve immediately so the toast stays crisp and the contrast between warm mushrooms and cool avocado delights your mouth.
Pro Tips
- Use a hot pan and don’t stir the mushrooms immediately — that golden sear gives you the best flavor.
- If your avocado isn’t ripe, toss it with a splash more lemon and a pinch of salt and let it sit for 5 minutes to soften slightly.
- For extra richness, swap the olive oil for 1 tbsp browned butter at the end — it adds a toasty note that’s irresistible.
- Want perfect toast every time? Pan-toast it with butter and press with a spatula for ultra-crisp edges.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap mushrooms for sautéed spinach or thinly sliced roasted red peppers for a different veggie vibe — spinach wilts quickly and adds iron; peppers add sweetness.
- Use mashed chickpeas instead of avocado for a higher-protein, less creamy option (awesome with a squeeze of lemon).
- Make it gluten-free by using gluten-free bread; the flavors don’t change, just the crumb.
- For dairy-free: skip the butter and use all olive oil — you’ll miss the buttery magic, but it still tastes great.
Variations & Tips
- Spicy: Add sliced pickled jalapeños and a drizzle of sriracha for a bright, spicy kick.
- Herby: Mix chopped basil into the smashed avocado for a fresh, summery twist.
- Cheesy: Sprinkle a little grated Parmesan or crumbled feta on top for salty richness.
- Kid-friendly: Keep it simple — just avocado and a sprinkle of flaky sea salt; kids love smashing things.
- Brunch upgrade: Top with a soft-poached egg so the yolk becomes a silky sauce over everything.
- Creative twist: Add a smear of pesto under the avocado for a basil-olive burst that plays nicely with mushrooms.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prep the mushrooms and smashed avocado separately and store in airtight containers in the fridge for up to 2 days. Toast and assemble right before serving to keep the bread crisp.
- Can I double the recipe?
- Sure thing. Cook mushrooms in batches so the pan stays hot and they brown properly. You’ll need a larger skillet or two pans.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping (¾ tbsp oil for 1 tbsp butter).
- How do I know it’s done?
- The mushrooms should have golden-brown edges and a slightly shrunken, glossy look. The avocado should mash smoothly and taste bright with lemon. Toast should be deeply golden and crisp.
- What if I don’t have ingredient X?
- If you don’t have fresh garlic, use ½ tsp garlic powder and add it at the end. No lemon? Swap with a splash of white wine vinegar or apple cider vinegar.
How I Like to Serve It
I usually serve this with a simple mixed-green salad and a cup of strong coffee for a relaxed weekend brunch. It also works great as a light dinner with a bowl of tomato soup. On busy mornings, I double the mushrooms and eat the leftovers over eggs or tossed into pasta for a speedy weeknight meal.
Notes
- Store leftover mushrooms and avocado separately in airtight containers in the fridge for up to 2 days. Reheat mushrooms gently in a skillet; don’t microwave avocado — it turns brown and mushy.
- If serving with meat, cook to safe temps as needed (chicken should reach 165°F), though this recipe stays vegetarian.
Final Thoughts
Closing: Go on — make this for a friend, your partner, or just yourself. It’s quick, cozy, and a little bit fancy without trying too hard. Now go impress someone — or just yourself — with your homemade masterpiece!