Stuffed Pesto Mushrooms on Toast – a breakfast that will blow your mind!2015-02-02
- Yield : 3
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Are you committed to a really good breakfast every morning?
Well, you must!
If you have a nutritious breakfast, the whole day seems to flit by, with a sense of contentment and no cravings at all. I promise you will not overeat at all, nor will you dip into the biscuit tin.
I made this delicious breakfast, that takes just minutes to prep and then is baked for about 15 minutes. There were big smiles around, when I served this up at the table.
Try it, you won’t regret it – I promise.
- Portobello mushrooms or any other large mushrooms
- Cheese spread- 2-3 tbsp
- Grated cheese- 1/4 cup
- Green pesto- 3 heaped tbsp
- Oil- for brushing- 2 tsp
- Pine nuts - 2 tsp
Wipe the mushrooms clean with a kitchen towel. I find that if you wash the mushrooms, they tend to absorb water. If you do wash the mushrooms then leave them aside to dry.
Remove the stalks and chop finely.
In a small bowl, mix together the chopped mushroom stalks with the rest of ingredients. Mix well.
Spoon into the mushrooms and flatten.
Sprinkle the pine nuts onto the pesto mixture.
Bake for 15 minutes.
Serve with toasted bread.
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