Prepare the Avocado Bed: Slice the Hass avocado in half, discard the pit, and scoop the flesh into a bowl. Add the fresh lemon juice, garlic powder, a pinch of sea salt, and black pepper. Mash with a fork until chunky-smooth, leaving some texture. Set aside.

Sear the Mushrooms: Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Arrange the sliced cremini mushrooms across the skillet in a flat, single layer. Let them cook entirely undisturbed for 3 to 4 minutes until a deep golden crust forms on the bottom. Flip and cook for 2 minutes more.

Glaze and Infuse: Turn the heat down to medium. Add the minced fresh garlic and drizzle the low-sodium tamari or soy sauce directly over the mushrooms. Toss continuously for 1 to 2 minutes until the garlic is highly fragrant and the liquids reduce into a rich, glossy glaze. Remove from heat.

Toast the Bread: Toast your thick artisan bread slices in a toaster or on a hot grill pan until completely crispy and firm.

Assemble: Spread the bright green smashed avocado evenly over the warm, crispy pieces of toast. Pile the hot, glazed garlic mushrooms generously over the avocado beds.

Finish and Serve: Dust the tops with hemp hearts and an extra turn of cracked black pepper. Serve immediately.