Pesto baked mushrooms with roast tomatoes - Healthier. Happier.

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  • 250g punnet cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 8 small or 4 large flat field or Portobello mushrooms
  • 1 tablespoon basil pesto
  • 4 wholegrain English muffins, halved
  • fresh basil leaves, torn, to serve
  1. Preheat oven to 180°C (160°C fan forced).
  2. Place tomatoes on a tray lined with baking paper and drizzle with vinegar.
  3. Trim mushroom stems and spread pesto onto the underside of the mushrooms.
  4. Add mushrooms to the tray and bake for 20 minutes.
  5. Just prior to serving, toast muffins and place on plates.
  6. Top muffins with mushroom, divide tomatoes between plates and sprinkle with basil. Serve immediately.

Alternatives

  • 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.
  • Place a few leaves of English spinach under the mushrooms.

Storage Suggestions

  • Eat immediately.

Equipment List

  • Baking tray
  • knife
  • chopping board
  • serving plates

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information


188g Quantity per serving Quantity per 100g
Energy 896kJ 476kJ
Protein 9.0g 4.8g
Fat, total 4.6g 2.5g
— Saturated 0.6g 0.3g
Carbohydrate 30.9g 16.4g
— Sugars 3.4g 1.8g
Fibre 4.7g 2.5g
Sodium 358mg 190mg
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