Roasted Portabella Mushroom and Avocado Open-Face Sandwiches

Ingredients

• 8 oz portabello mushrooms fresh sliced
• 2 tablespoons olive oil with olive oil & sea salt butter, cut into small pieces lakes®
• 2 cloves garlic finely chopped
• 0.5 teaspoon thyme sprigs fresh chopped
• 1 serving pepper freshly ground to taste
• 1  avocado pitted ripe peeled quartered
• 4 slices sourdough bread toasted

Equipment

• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
3. Roast uncovered 30 minutes, stirring gently halfway through baking.
4. Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture.
5. Serve immediately.