- Angelic Bakehouse Sprouted Whole Grain Bread
- 1 c sliced mushrooms
- 1 avocado
- 1/3 c ricotta cheese
- Salt & Pepper
- Chopped fresh chives
- Red pepper flakes
- 1 tbsp butter
- Heat butter in a medium sized skillet over medium heat. Add sliced mushrooms to pan and stir to coat in butter, and spread into even layer. Cook until browned on one side, about 3-5 minutes. Stir and cook another 3-5 minutes or until golden brown. Add salt and pepper to taste. Set aside.
- In a small mixing bowl, mash avocado with ricotta cheese. Add a squeeze of lemon juice, along with salt and pepper to taste.
- Spread avocado ricotta mix over toasted whole grain bread, and top with sautéed mushrooms. Finish with a sprinkle of chopped fresh chives and red pepper flakes.