Mushrooms On Toast With Roasted Cherry Tomatoes, Pesto And Avocado – a delicious recipe with portobello mushrooms, avocado mashed, tomatoes, bread, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 200u00b0C. Place the cherry tomatoes on a baking dish and drizzle with some olive oil. Place the baking dish in the oven for 15 minutes.
2
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).
3
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.
4
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.
233
kcal
Calories
16
g
Fat
19
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 portobello mushrooms roughly chopped, 1/2 avocado mashed, 6 cherry tomatoes, 2 slices of wholegrain sourdough bread toasted, and more.
Yes, Mushrooms On Toast With Roasted Cherry Tomatoes, Pesto And Avocado falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
