Mushrooms on Toast

Mushrooms on toast just got a whole lot better! Creamy goats cheese and avocado take it to the next level!

Note: We used Venerdi Paleo Almond Bread for our toast but feel free to use your own favourite.
Tip: We love Meredith Dairy creamy goats cheese, we chose the chive one for this recipe.

Prep time: 7 mins
Cook time: 8 mins

Breakfast

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of extra virgin olive oil

80 grams of sliced mushrooms of choice

1 small garlic clove, crushed

1/2 teaspoon of fresh lemon juice

sea salt & cracked pepper to taste

1 slice of Venerdi Paleo bread

1 tablespoon of creamy goats cheese

1/4 avocado, sliced

1 cup of rocket leaves (20g)

1 teaspoon of extra virgin olive oil, extra

large pinch sea salt

Method

Put your bread on to toast then heat the oil in a pan to medium high. Add the mushrooms and cook, stirring for 6-7 minutes, add garlic and cook one minute more.

While mushrooms are cooking toss the rocket leaves with extra oil and sea salt and place on your serving plate.

Spread the toast with the goats cheese and top with the avocado slices. Serve topped with cooked mushrooms.

Calories: 387
Protein: 13.7
Carbs: 8.9
Fibre: 6.9
Fat: 31.8

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