For the crispy mushrooms:
- 1 pound mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the avocado toast:
- 2 ripe avocados
- 4 slices of bread (use gluten-free bread if desired)
- 1 lime, juiced
- Salt and pepper to taste
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the sliced mushrooms, olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss to coat the mushrooms evenly.
- Arrange the mushrooms in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the mushrooms are crispy and golden brown.
- While the mushrooms are baking, prepare the avocado toast. Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with a fork and mix in the lime juice, salt, and pepper.
- Toast the bread slices until crispy.
- Spread the mashed avocado on the toasted bread slices and top with the crispy mushrooms. Serve immediately.
Enjoy your delicious vegan avocado toast with homemade crispy mushrooms!