26 Nov 2012

Mushrooms on toast with roasted cherry tomatoes, pesto and avocado

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.

Mushrooms on toast with roasted cherry tomatoes, pesto and avocado


  • 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


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!

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  1. Mushrooms Canada 28 Nov 2012 at 12:08 am Reply

    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…


    • Vegie Project 28 Nov 2012 at 10:35 am Reply

      Thanks Shannon! You’ve got great mushroom recipes in your blog too :)

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