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Mushroom on Toast with Spinach Pesto

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

VegetarianQuickLunchPestoMushroomsBreakfast

Estimated Nutrition

Per Serving Total
Calories 1148.2 kcals 1148.2 kcals
Carbohydrates 41.6 grams 41.6 grams
Fat 102.1 grams 102.1 grams
Protein 24.5 grams 24.5 grams
Cook Time
7 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Wensleydale Cheese
Crumbled
GrainsCereals
3
slice
Bread
Sliced
NutsSeeds
1
to taste
Salt
For seasoning
1
to taste
Black Pepper
Freshly ground for seasoning
1
clove
Garlic
Crushed
6
leaf
Basil
Fresh leaves
OilsFats
45
ml
Olive Oil
3 tablespoons for drizzling on bread, remainder available for frying
45
ml
Olive Oil
For pesto
Vegetables
1
piece
Portobello Mushroom
Sliced
1
handful
Spinach
Fresh

Steps

  • 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.