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Mushroom on toast with spinach pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. 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.

  3. Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper.

  4. For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth.

  5. Serve the mushrooms on the toast, with the pesto drizzled over the top.

Ingredients

For the mushroom on toast

  • 4 tbsp olive oil
  • 3 slices bread
  • 1 Portobello mushroom, sliced
  • salt and freshly ground black pepper

For the pesto

  • 55g/2oz Wensleydale cheese, crumbled
  • 1 handful spinach
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 6 fresh basil leaves
  • salt and freshly ground black pepper

Shopping List

Mushroom on toast with spinach pesto

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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