Mushroom on toast with spinach pesto
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Ingredients
For the mushroom on toast
- olive oil: 4 tbsp olive oil
- bread: 3 slices bread
- mushroom: 1 Portobello mushroom, sliced
- black pepper: salt and freshly ground black pepper
For the pesto
- Wensleydale: 55g/2oz Wensleydale cheese, crumbled
- spinach: 1 handful spinach
- garlic: 1 garlic clove, crushed
- olive oil: 3 tbsp olive oil
- basil: 6 fresh basil leaves
- black pepper: salt and freshly ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4.
For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp.
Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper.
For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth.
Serve the mushrooms on the toast, with the pesto drizzled over the top.
