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Categories:
portobello mushrooms avocado mashed tomatoes Bread salt olive oil basil garlic lemon juice olive oil salt
Viewed: 23 - Published at: 2 years agoIngredients
- 4 portobello mushrooms roughly chopped
- 1/2 avocado mashed
- 6 cherry tomatoes
- 2 slices of wholegrain sourdough bread toasted
- salt and pepper
- olive oil
- Pesto:
- 1 cup basil leaves
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- salt and pepper
Method
- Preheat the oven to 200°C. Place the cherry tomatoes on a baking dish and drizzle with some olive oil. Place the baking dish in the oven for 15 minutes.
- Meanwhile, prepare the pesto. Place all ingredients in a food processor with one pinch of salt and pepper and process until smooth. (You don't need to use all the pesto you make, this recipe makes a lot of pesto so I usually save some for later to use in another recipe).
- Heat a couple of tablespoons of olive oil in a frying pan and saute the mushrooms for 5 minutes. Season with salt and pepper to taste.
- Toast the bread slices. Spread the avocado on the bread slices, top with the sauteed mushrooms and roasted tomatoes. Spoon a few dollops of pesto.
