Stuffed Pesto Mushrooms on Toast – a breakfast that will blow your mind!

  • 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
  • Salt
  • Pepper
  • Oil- for brushing- 2 tsp
  • Pine nuts - 2 tsp



Step 1

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.

Step 2

Remove the stalks and chop finely.

Step 3

In a small bowl, mix together the chopped mushroom stalks with the rest of ingredients. Mix well.

Step 4

Spoon into the mushrooms and flatten.

Step 5

Sprinkle the pine nuts onto the pesto mixture.

Step 6

Bake for 15 minutes.

Step 7

Serve with toasted bread.


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