Smoky Mushroom Avocado Toast
Thick-cut brioche gets toasted until the edges turn golden, then piled high with smashed avocado, smoky pan-seared mushrooms, and a scatter of herbs and cotija-style crumble that brings real texture to every bite.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Type: Vegan | Spice Level: 🌶 Mild
Servings: 2 | Est. Cost: $8 - $10
Love at First Bite
Thick slices of brioche bring a slightly sweet, buttery base that holds up under a generous pile of toppings without turning soggy. Smoky mushrooms, seared until their edges catch real color, bring a savory depth that avocado alone can't offer, and a sprinkle of cotija-style vegan cheese adds a salty, crumbly finish on top. Fresh herbs and a final dusting of everything-bagel seasoning round the whole plate out, giving it a little crunch and a lot of flavor in every bite. This is the toast that turns a quick breakfast into something worth sitting down for.
Origin Story
Avocado toast as a named dish traces back to Bill Granger, an Australian chef credited with putting a version of it on his café menu in Sydney back in the early 1990s, long before it became a global brunch staple. The dish spread quickly through Australian and later American café culture because it offered something simple, fast, and endlessly customizable, a blank canvas for whatever a kitchen had on hand. Brioche brings its own French baking history to the plate, a centuries-old enriched bread made with butter and eggs that gives this toast its soft, slightly sweet base rather than a plain, dense slice.
Ingredients
Ingredients:
4 thick slices brioche bread
2 ripe avocados
1 tbsp fresh lemon juice
8 oz cremini mushrooms, sliced
1 tbsp olive oil
½ tsp smoked paprika
2 tbsp cotija-style vegan cheese, crumbled
2 tbsp fresh herbs (such as cilantro, parsley, or chives), chopped
1 tsp everything-bagel seasoning
Salt and black pepper, to taste
Substitutions
Brioche bread: sourdough brings a tangier, sturdier base if brioche isn't available.
Cotija-style vegan cheese: crumbled firm tofu tossed with a pinch of salt and nutritional yeast works as a stand-in.
Cremini mushrooms: button mushrooms work as a milder substitute with a similar texture.
Remix Notes
A drizzle of hot honey or chili crisp over the top pushes the flavor in a sweeter or spicier direction, depending on the mood. Swapping cremini mushrooms for shiitake or oyster mushrooms brings a meatier texture for anyone who wants it. A soft-boiled egg on top works well for anyone adding eggs back into the mix.
How to Make
Heat the olive oil in a skillet over medium-high heat.
Add the sliced mushrooms in a single layer and let them sit undisturbed for 2 to 3 minutes to develop color before stirring.
Continue cooking, stirring occasionally, for 5 to 6 minutes until the mushrooms turn deeply golden and tender.
Stir in the smoked paprika and a pinch of salt, cooking for another 30 seconds until fragrant, then remove from heat.
Toast the brioche slices until golden brown on both sides.
In a small bowl, mash the avocado with the lemon juice, salt, and pepper until mostly smooth with a few small chunks remaining.
Spread the mashed avocado generously over each slice of toasted brioche.
Top each slice with the smoky mushrooms, dividing them evenly.
Finish with a scatter of cotija-style vegan cheese, fresh herbs, and a dusting of everything-bagel seasoning.
Storage & Reheating
The mashed avocado and cooked mushrooms store separately in airtight containers in the refrigerator for up to 1 day, since assembled toast turns soggy quickly. Reheat the mushrooms briefly in a skillet over medium heat before assembling fresh toast. Avocado mash is best made just before serving, since it browns quickly even with lemon juice added.
FAQ
Why does my avocado turn brown so fast after mashing?
Lemon juice slows the browning but doesn't stop it entirely, so mashing the avocado as close to serving time as possible keeps the color brightest.
Can the mushrooms be made ahead of time?
Yes, cooked mushrooms keep well in the fridge for up to 2 days and reheat quickly in a hot skillet to bring back their color and texture.
What makes brioche a better choice here than a standard sandwich bread?
Brioche's higher butter and egg content gives it a sturdier, slightly sweet base that holds up under wet toppings like mashed avocado better than a lighter sandwich bread.
