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!
Simple switch idea: try reduced-fat milk, cheese and yoghurt.
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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
