Mix up your morning breakfast routine with portobello mushrooms and avocado toast. The balsamic vinegar and the red onions and tomatoes make this dish naturally sweet, while the herbs pack in the flavor. Serve the mushroom melody warm or store some as leftovers and enjoy it cold the next day. It tastes great topped on a salad too!
2 teaspoons dried or fresh rosemary
2 teaspoons dried or fresh thyme
2 tablespoons balsamic vinegar
1 red onion, roughly chopped
2 teaspoon minced garlic
3 cups portobello mushrooms, sliced (or 8 oz)
1-1.5 cup tomatoes, diced
2-3 cups greens (e.g. kale or spinach), chopped
2-4 slices of whole grain bread
1 large ripe avocado or 2 small ripe avocados
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