These mushrooms on toast are an amazing lunch or light dinner recipe. With crispy fried mushrooms, cavolo nero and pesto made from any vegetable tops you need to use up!
Meet my new favourite work from home lunch!
We've been trying to waste less food so when we had some carrot and beetroot tops leftover we decided that pesto would be the perfect thing to do with them.
Although the pesto would be wonderful with pasta, for this recipe it's spread on crunchy toast and topped with buttery fried mushrooms, cavolo nero and a sprinkling of crumbled feta.
And oh wow it is just the best combination. It's buttery, garlicky and super comforting while still being pretty quick and easy to make.
Plus toasts are just a dream for any lunch or dinner with the perfect crunch and loads of flavour! If you agree then make sure you try this easy pizza toast too.
Why we love this recipe...
This mushrooms on toast recipe is a great vegetarian main course or ideal as a work from home brunch or lunch since it's full of absolutely delicious ingredients.
It's a good make ahead recipe because you can put together the pesto and keep it in the fridge until you're ready to use then simply fry the vegetables and toast the bread before serving.
It's full of healthy ingredients thanks to the mushrooms and cavolo nero as well as all the goodness in the pesto.
This recipe is a great way to cut down on food waste by using up any vegetable tops you've got lying around in the pesto.
Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Vegetable Top Pesto: This pesto is a combination of pine nuts, vegetable tops (we used carrot and beetroot), garlic cloves, parmesan, lemon juice and olive oil.
Mushrooms: We just used regular white button mushrooms but use any mushrooms you like. Portobello or chestnut mushrooms would also work really well.
Butter: Because you can't make anything this good without a bit of butter.
Cavolo Nero: This is delicious in this recipe but you could also use kale or spinach if you prefer.
Bread: You can use whatever bread you like here, just something that toasts well. Sourdough bread is really good.
Feta: This adds the perfect saltiness.
How to cook it
Make the pesto: Put all the ingredients apart from the olive oil in the blender and mix until combined then stream in the olive oil and blend until fully mixed. Add seasoning to taste.
Cook the vegetables: Melt the butter over a medium high heat and cook the mushrooms until they're browned and slightly crisp. Put the mushroom mixture on a plate then add the cavolo nero with chilli flakes, salt and some water and allow to cook for a couple of minutes.
Assemble: Toast the bread to your liking then spread with pesto, top with the sauteed mushrooms and cavolo nero and sprinkle with feta.
Variations
Vegan: You can make this recipe vegan with a few simple tweaks. Leave the parmesan out of the pesto, fry the mushrooms in oil instead of butter and leave off the feta or use a vegan feta when serving.
Make it creamy: For a little extra creaminess try adding a dollop of crème fraîche or sour cream to the pan with the mushrooms just before removing from the heat.
Chuck in some herbs: A sprinkling of fresh parsley or fresh thyme would be delicious added just before serving.
Mushrooms on Toast FAQs
For a toast you're going to be topping with plenty of yummy ingredients like the mushrooms and pesto you need a nice thick slice of bread. So many different types of bread will work for this recipe; sourdough, ciabatta, white, brown, wholegrain and so many more. Just make sure it's sturdy enough to soak up all that flavour!
I've made a fair few toast recipes over the years. From spinach artichoke toast to toast topped with caponata and burrata. Or how about these caprese toasts for a perfect summer meal?
Of course! Mushrooms are a perfect veggie breakfast food and they're so delicious on these toasts. If you're feeling fancy try topping the whole thing with a poached or fried egg as well.
I am partial to mushrooms cooked in butter but they work just as well cooked in oil.
Want more? Try these other mushroom recipes!
- Mushroom Gnocchi with Thyme
- Mushroom Orzo with Beetroot & Feta
- Potato & Mushroom Egg Bake
- Pork Pasta with Dried Mushrooms & Spinach
- Skillet Truffle Mushroom Pizza
- Mushroom Stew with Cheesy Dumplings
- Mushroom Alfredo
- 15 Minute Mushroom Tagliatelle
Recipe
Mushroom Toasts with Vegetable Top Pesto
Ingredients
For the Pesto
- 50 g Pine Nuts
- 80 g Vegetable Tops I used carrot and beetroot
- 1 clove Garlic
- 40 g Parmesan
- 2 teaspoon Lemon Juice
- 80 ml Olive Oil
- Salt and Pepper
For the Toasts
- 250 g Mushrooms sliced
- 25 g Butter
- 1 tablespoon Olive Oil
- 8 leaves Cavolo Nero halved crossways
- Pinch Chilli Flakes
- 4 thick slices Bread
- 50 g Feta crumbled
Instructions
- Start by making the pesto. Put all the ingredients apart from the olive oil in a blender and blend until chopped and combined. With the motor running stream in the olive oil until fully mixed. Set aside until ready to use. This recipe will make more than you need so you can store leftovers in the fridge for up to 5 days.
- Put the butter and olive oil in a frying pan over a medium high heat. Once the butter is melted add the mushrooms and cook until golden brown and crisp. Use a slotted spoon to scoop the mushrooms onto a paper towel lined plate.
- Put the cavolo nero into the same pan and add a pinch of salt, the chilli flakes and 50ml of water. Cover the with a lid and let steam for a couple of minutes until wilted.
- Toast the bread on a griddle or in a toaster while the mushrooms and cavolo nero cook. Spread each slice of toast with some of the pesto, top with mushrooms, cavolo nero and sprinkle over the feta.
Notes
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Lima Ekram says
I am always looking for easy work at home lunch ideas and this is a great one! Thank you!
Roxana says
This is a very interesting recipe. I love all the useful tips. And the amazing ingredients.
Julie says
I can see serving this dish for parties too as an appetizer. Sounds delish.
Aimee Mars says
I love the idea of using leftovers for something new! This is a great way to take care of those last bits of produce. It's such a unique but delicious flavor combination.
Beth Sachs says
My favourite weekend brunch! Loving the veg top pesto!