| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Servings |
slices
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Ingredients
- 1 tbsp Extra virgin olive oil
- 200 g Chestnut mushrooms,
- 1 large cloves of garlic crushed
- 1 small red onion finely chopped
- 1-2 tbsp tamari sauce
- 1 Avocado peeled and mashed
- 1 tsp Fresh lemon juice
- 8 Cherry tomatoes cut in half
- Handful watercress
- Sea salt and black pepper for seasoning
- 2 slices gluten free bread toasted
Ingredients
|
|
Instructions
- Heat oil in a large pan and lightly fry the mushrooms for about 5 minutes. Then add the chopped onion and garlic and cook for further 3-5 minutes. Then add tamari and fry for a further 1 minute.
- Meanwhile, drizzle the lemon juice on the avocado and mix.
- Place the tomatoes in a roasting tin and drizzle some olive oil over them. Place in the oven on 180C for 15 mins. Remove from the oven and set aside.
- Toast the bread and then spread the avocado over the top. Then place the mushrooms on top and season. Then garnish with watercress and roasted tomatoes.