Pesto Baked Mushroom
Prep: 5 mins
Cook: 20 mins
Serves: 4
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A delicious, cafe-style breakfast.
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Ingredients

  • 250 g punnet cherry tomatoes, halved
  • 1 tbs balsamic vinegar
  • 4 large flat field or Portobello mushrooms
  • 1 tbs basil pesto
  • 4 wholegrain English muffins, halved
  • basil leaves, torn, to serve

Method

  1. Preheat oven to 180°C (160°C fan forced).
  2. Place tomatoes on a tray lined with baking paper and drizzle with vinegar.
  3. Trim mushroom stems and spread pesto onto the underside of the mushrooms.
  4. Add mushrooms to the tray and bake for 20 minutes.
  5. Just prior to serving, toast muffins and place on plates.
  6. Top muffins with mushroom, divide tomatoes between plates and sprinkle with basil. Serve immediately.

Variation: Replace cherry tomatoes with 4 halved Roma tomatoes. Cut a thin slice off the base of each so they sit flat while baking. Instead of basil pesto, try sundried tomato or chilli pesto.

Healthy tip!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

Nutrition Information

per serving per 100g
Energy 831 kJ 492 kJ
Protein 9.2 g 5.5 g
Fat, total 3 g 1.8 g
— saturated 0.5 g 0.3 g
Carbohydrate 31.3 g 18.5 g
— sugars 2.8 g 1.7 g
Sodium 404.6 mg 239.5 mg
Fibre 3.5 g 2 g

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Comments (1)

  • Avatar

    Very tasty. My visitors wanted the recipe
    Ellen McRobert
    Posted on: 03 Dec 15

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