Juicy Mushroom and Avocado Toasts


I am cooking for one at the moment and prefer light, fresh and easy dishes. Dave cannot eat avocado so I try to eat it with everything when he is not here. You could use shop bought or homemade vegan pesto instead of hummus. I used the pumpkin and avocado hummus that I featured yesterday. You could garnish with fresh coriander for a different kind of fresh taste or even add some dried chilli flakes.

The whole dish takes 10 minutes
Serves 1
1 large slice of rye or wholemeal bread toasted
150g mushrooms sliced
Fresh chives or the green ends from a bunch of spring onions (scallions) finely chopped
Olive oil for sautéing
Half a ripe avocado sliced into 3
5 cherry tomatoes cut in half
A tablespoon of hummus
Fresh basil finely chopped go garnish
Salt and pepper to taste

Gently heat the oil in a wide frying pan. Gently fry the mushrooms and onions for about 7-8 minutes. Add the tomatoes and cook for a further 2 minutes. Season to taste. Meanwhile toast the bread. Cut it in half and cover with the hummus. Spoon the mushroom mixture onto toast and place the avocado on top. Sprinkle on the basil.

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