The past week has been pretty busy and I haven’t had a lot of time to spend in the kitchen (thank you Finn, I’m so glad we co-run this blog!). Lately, dinner has consisted of either leftovers or eggs and toast (hey, don’t knock it, breakfast for dinner is fantastic).
What could possibly be making me so busy? Well, I’m a mommy! Before my own mother freaks out, let me clarify: not a baby mommy, just a dog mommy. Matt and I adopted a little french bulldog into our family the other week and it’s been a bit of a whirlwind getting her settled into her new home. Her name is Lola and she’s the sweetest thing (don’t all moms say that about their babies?). But really, she’s the sweetest thing. I’m going to be one of those people and show you a photo of her. Hey, I’m a proud mama, okay?
These avocado mushroom melts are perfect to make when time is a little scarce. Whip them together, bake ‘em for a bit, and they’re in your tummy within 20 minutes! They’re also delicious – all cheesy and guacy and mushroomy.
This “recipe” is more of a guideline, since you can add more or less cheese/guac/mushrooms, depending on your preference. However much you use, the flavours go so well together it’s sure to turn out great. You could even add in few slices of bacon or some shredded chicken if you want a bit more protein.
- 8 cremini mushrooms, sliced
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 cup guacamole
- 12 slices cheddar cheese
- 3 slices bread
- salt and pepper, to taste
- Preheat oven to 350°.
- Saute mushrooms, olive oil and balsamic vinegar in a skillet over medium high heat, stirring often, until mushrooms have softened and darkened, about 15 minutes.
- Spread guacamole on bread and top with sauteed mushrooms and cheese. Bake for 5-10 minutes until cheese is melted.