Today I’m treating you to a colorful vegetable dish to start the new year with plenty of energy: Mushrooms on Toast with Grilled Pumpkin and Avocado Mayonnaise.
I’ve replaced the bread with sliced of grilled pumpkin, such a versatile vegetable! You can serve it in so many creative ways:
- In a onepot meal like this shakshuka with pumpkin
- Grilled and served in a lukewarm salad with feta, chicken, or smoked tofu
- Ovenbaked with a stuffing of (vegan) mince or vegetables such as this roasted butternut squash with mushroom stuffing
- Blended into creamy mash as an alternative to regular mashed potatoes
- Used as the base for creamy soup such as this warming pumpkin soup with ginger
Or you can serve it as an alternative to sliced bread in this low carb version of ‘mushrooms on toast’.
The sweet pumpkin tastes amazing with the baked ‘earthy’ mushrooms, refreshing parsley, fruity pomegranate, and tangy avocado mayonnaise.
All you need for the avocado mayo is 3 main ingredients: ripe avocado, lemon juice or apple cider vinegar and olive oil + black pepper and sea salt. Delicious with grilled vegetables, salads, baked chicken or as a dipping sauce with crudités and crackers.
Are you allergic to avocado or do you dislike the taste? Replace the avocado mayonnaise with a simple refreshing vinaigrette of extra virgin olive oil, lemon juice and sea salt.
I’d love to hear what you think of this creative version of ‘mushrooms on toast’ so let me know in the comments. :-)
Easy Vegan Meal: Mushrooms on Toast with Grilled Pumpkin and Avocado Mayonnaise (Gluten Free, Dairy Free, Paleo)
- Pre-heat the oven (or air fryer) to 350°F (175°C).
- Peel the butternut squash, cut it in half lengthwise, remove the seeds and cut it into slices of about ½ inch thick.
- Place the butternut squash slices on a baking tray and sprinkle with olive oil and sea salt. Bake for about 20 minutes in the pre-heated oven (or 15 minutes in the air fryer), until it’s cooked through but still firm enough to serve as ‘toast’.
- In the meantime, slice the mushrooms into smaller pieces and pan-fry them until golden brown with a drizzle of olive oil in a large frying pan. I also like to add some freshly grated garlic for extra flavor. Season with black pepper and sea salt right before serving.
- Prepare the avocado mayonnaise by blending the ingredients into a creamy smooth sauce.
- Serve the grilled pumpkin slices with the avocado mayonnaise, the baked mushrooms, lightly toasted pumpkin or sunflower seeds, and fresh parsley. Tastes amazing with pomegranate seeds too.
JULIE’S TIPS & TRICKS:
- These ‘mushrooms on toast’ go well with a wintery lettuce such as lamb’s lettuce or endive.
- You could also double the amount of avocado mayo for easier blending; you can store leftovers in the fridge for at least 3 days.
Would you love more vegan and vegetarian meals on the blog or are you looking for mains with fish/poultry too? Let me know by leaving a comment down below.
I’m also curious to hear what you think of this ‘mushroom toast’ so let me know in the comments. :-)
Nutritional value (per person)
Carbohydrates 28.6 g
Protein 15 g
Fats 40.9 g
Calories 555 kcal