Get out and measure all of your ingredients.
Place olive oil inside a large skillet over medium high heat until it shimmers or a drop of water flicked in it dances.
Add the mushrooms. After about 5 minutes, add the garlic, basil and sea salt too.
Simmer until liquid starts to diminish and stir often.
Add the balsamic vinegar to the mushrooms and sauté over medium heat until the liquid is reduced once again. Set aside.
In a separate bowl add the peeled and de-pitted avocados.
Add the salt and squeeze half a lemon on top.
Mash and mix until somewhat smooth.
Slice and toast your bread slices.
Spread on the avocado mixture and then place the sautéed mushroom’s on top.
Sprinkle toasted sesame seeds, if desired, and serve.