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Balsamic Mushroom-Avocado Toast

Welcome to a flavor-packed journey that combines the earthy richness of mushrooms with the creamy indulgence of avocado, all served atop a bed of aromatic rosemary bread toast. This recipe for Balsamic Mushroom-Avocado Toast brings together a delightful medley of crimini and baby bella mushrooms, sautéed to perfection in a blend of wine and savory balsamic. The velvety avocado adds a luscious texture, while the burst of fresh diced tomatoes imparts a vibrant touch. Topped with fragrant basil leaves and drizzled with balsamic vinaigrette, this dish is a symphony of flavors that will tantalize your taste buds and leave you longing for more. Get ready to savor the harmonious combination of ingredients and wow your guests with this enticing and elegant toast!


- 8 crimini mushrooms, thinly sliced

- 8 baby bella mushrooms, thinly sliced

- 1/8 cup vegetable stock or broth

- 1/8 cup red wine (optional)*

- 1 tsp balsamic vinaigrette

- 1/2 tsp nutritional yeast

- 1/4 tsp onion powder

- 1 large avocado, cut into slices

- 1 Roma tomato, diced

- 12 slices of rosemary bread*

- vegan butter (for spreading on toasted bread)

- several fresh basil leaves for topping

- balsamic vinaigrette for drizzling over toast toppings

- coarse sea salt


  1. Preheat oven to broil. Place rack in center of oven (not up high).

  2. Add mushrooms, veggie stock, wine, nutritional yeast and onion powder to a skillet. Sautee over low heat until mushrooms are fork tender (about 5-6 minutes).

  3. In the last minute of cooking, add 1 teaspoon of balsamic vinaigrette and stir to coat mushrooms well. Turn off heat and cover to keep warm.

  4. Toast bread slices in a toaster set on low. (Set to lightly brown only.)

  5. Lightly butter each slice of toast with the vegan butter and place on a baking sheet.

  6. Place on rack in middle of oven under broiler. Allow to broil until butter is bubbling and crusts are crispy. Do not over-toast.

  7. Remove baking sheet from oven and place toasted bread slices on plates. With a slotted utensil, spoon cooked mushrooms over each slice of toast.

  8. Top each slice with a layer of avocados, then tomatoes, then a few basil leaves.

  9. Drizzle each with a small amount of balsamic vinaigrette and lightly sprinkle with coarse sea salt.

Serve these yummy toasts for breakfast, or as a side dish or appetizer. Enjoy!


  1. If omitting red wine, simply substitute liquid with another 1/8 cup of veggie stock.

  2. I buy fresh-baked rosemary bread from my store's bakery. You can also use traditional sourdough or ciabatta (yum!).

  3. For an impressive presentation, layer the toast first with mushrooms, then avocado, tomatoes and basil leaves. For easier eating, layer the toast first with the avocados to provide a flatter surface. Then pile on the mushrooms, tomatoes and basil.


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