Mushroom on toast with spinach pesto
From Ready Steady Cook
Ingredients
For the mushroom on toast
- 4 tbsp olive oil
- 3 slices bread
- 1 Portobello mushroom, sliced
- salt and freshly ground black pepper
For the pesto
- 55g/2oz Wensleydale cheese, crumbled
- 1 handful spinach
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 6 fresh basil leaves
- salt and freshly ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4.
For the mushroom on toast, drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes, or until golden-brown and crisp.
Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes, then season with salt and freshly ground black pepper.
For the pesto, place all of the pesto ingredients into a food processor and pulse until smooth.
Serve the mushrooms on the toast, with the pesto drizzled over the top.
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