Ingredients
4 portobello mushrooms roughly chopped
1/2 avocado mashed
6 cherry tomatoes
2 slices of wholegrain sourdough bread toasted
salt and pepper
olive oil
Pesto:
1 cup basil leaves
1 garlic clove
1 tablespoon lemon juice
1/4 cup olive oil
salt and pepper
Preparation
Preheat the oven to 200°C. Place the cherry tomatoes on a baking dish and drizzle with some olive oil. Place the baking dish in the oven for 15 minutes.
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).
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.
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.
