Healthy Pesto Baked Mushroom Recipe
Ingredients
- 250 g punnet cherry tomatoes, halved
- 1 tbs balsamic vinegar
- 4 large flat field or Portobello mushrooms
- 1 tbs basil pesto
- 4 wholegrain English muffins, halved
- basil leaves, torn, to serve
Method
- Preheat oven to 180°C (160°C fan forced).
- Place tomatoes on a tray lined with baking paper and drizzle with vinegar.
- Trim mushroom stems and spread pesto onto the underside of the mushrooms.
- Add mushrooms to the tray and bake for 20 minutes.
- Just prior to serving, toast muffins and place on plates.
- Top muffins with mushroom, divide tomatoes between plates and sprinkle with basil. Serve immediately.
Variation: Replace cherry tomatoes with 4 halved Roma tomatoes. Cut a thin slice off the base of each so they sit flat while baking.
Instead of basil pesto, try sundried tomato or chilli pesto.
Healthy tip!
Love sweet coffee? Try reducing the amount of sugar you have a quarter of a teaspoon at a time to trick your taste buds!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 831 kJ | 492 kJ |
| 199 Cal | 118 Cal | |
| Protein | 9.2 g | 5.5 g |
| Fat, total | 3 g | 1.8 g |
| — saturated | 0.5 g | 0.3 g |
| Carbohydrate | 31.3 g | 18.5 g |
| — sugars | 2.8 g | 1.7 g |
| Sodium | 404.6 mg | 239.5 mg |
| Fibre | 3.5 g | 2 g |
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Comments (1)
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Very tasty. My visitors wanted the recipe
Anonymous
Posted on: 03 Dec 15
