I disappeared for a week or so, but now I’m back. I just had to get my computer repaired and now it’s all good and I can get blogging again. Phew!
I just wanted to share a quick breakfast recipe I made the other weekend. I always try to treat myself with a nice breakfast on the weekends, because I deserve it! This dish is packed with goodness and it’s so tasty. It would also be perfect for brunch.
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
- For the pesto:
- 1 cup basil leaves
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- salt and pepper
- Prep time: 10min
- Cooking time: 15min
- Servings: 1
- Difficulty: easy
Directions
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 and enjoy!
We all deserve a little something special on the weekends and what a wonderful treat this is! Love the use of the Portabella mushrooms- perfection! Thanks for sharing…
-Shannon
Thanks Shannon! You’ve got great mushroom recipes in your blog too