Mushroom on Toast with Spinach Pesto

Crispy oiled toast topped with pan-fried Portobello mushrooms and a creamy spinach and Wensleydale cheese pesto.

Vegetarian Quick Lunch Pesto Mushrooms Breakfast

Estimated Nutrition

Calories

1148.2

kcal / serving

1148.2 kcal total

Carbs

41.6g

per serving

41.6 g total

Fat

102.1g

per serving

102.1 g total

Protein

24.5g

per serving

24.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Wensleydale Cheese

Crumbled

GrainsCereals

slice

Bread

Sliced

NutsSeeds

to taste

Salt

For seasoning

to taste

Black Pepper

Freshly ground for seasoning

clove

Garlic

Crushed

leaf

Basil

Fresh leaves

OilsFats

Olive Oil

3 tablespoons for drizzling on bread, remainder available for frying

Olive Oil

For pesto

Vegetables

piece

Portobello Mushroom

Sliced

handful

Spinach

Fresh

Method

Preheat the oven to 180°C.

Drizzle 45 ml of olive oil over the bread, place on a baking sheet, and toast in the oven for 4 minutes until crisp.

Heat olive oil in a pan, fry mushrooms for 3 minutes, and season with salt and pepper.

Combine all pesto ingredients in a food processor and pulse until smooth.

Place mushrooms on the toast and drizzle with the spinach pesto.