A delightful twist on the classic toast, combining sautéed mushrooms and creamy avocado on crispy baguette slices.
Heat the olive oil in a large pan over medium heat.
Ensure the pan is hot before adding the oil to prevent sticking.
Add the diced onion and sauté until translucent.
Stir frequently to avoid burning the onions.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
Cook until the mushrooms release their moisture and it evaporates.
Season the mixture with salt and pepper, then remove from heat.
Taste and adjust the seasoning as needed.
Slice the baguette and grill the slices on both sides until crispy.
Brush the slices with olive oil before grilling for extra flavor.
Spread slices of avocado onto the grilled baguette.
Mash the avocado slightly for easier spreading.
Top the avocado with the mushroom mixture.
Distribute the mixture evenly across the slices.
Sprinkle grated parmesan and chopped parsley over the top.
Add a drizzle of olive oil for a finishing touch.
Serve the bruschetta warm and enjoy.
Pair with a light salad for a complete meal.
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