1 Ripe Avocado
2 slices of quinoa bread (see recipe)
1 slice of Cabot Seriously Sharp cheese
1 slice of Provolone cheese
2 Shitake mushrooms
1 Portabella mushroom
Apple Cider Vinegar
Coconut Aminos
Olive Oil
Black Pepper
Rosemary
Marjoram
Hot Sauce

Step 1

Cut open a ripe avocado into a bowl. Mash it with a fork and add spices, herbs, and apple cider vinegar.

Step 2

Wash and slice the three mushrooms so that they are about 1 mm in thickness. Heat up a skillet until water beads on it when you drop water onto it. Then put the mushrooms on the skillet and cook for 2 minutes or until they begin to brown. Then add a light amount of olive oil and coconut aminos.

Step 3

Turn off the heat and let the mushrooms cool while you take two slices of bread and toast them in the toaster oven with a slice of cheddar cheese on one slice and provolone on the other. Turn off when the cheese starts to melt.

Step 4

Spread your avocado mixture on the side with the provolone. Layer the mushrooms over the avocado mixture and sprinkle some freshly ground black pepper over the cheddar cheese slice. Place the cheddar side on top and enjoy!