Stuffed Pesto Mushrooms on Toast – a breakfast that will blow your mind!
2015-02-02- Cuisine: British & Irish
- Course: Sides
- Skill Level: Beginner
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- 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.
Ingredients
- 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
Method
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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Love your breakfast series.. simple and tempting!!
Srijata Thanks! You must try it! Ahan loved these mushrooms 🙂