Mushroom Toasts with Vegetable Top Pesto
These mushroom toasts are an amazing lunch or light dinner recipe. They're topped with crispy fried mushrooms, cavolo nero and pesto made from any vegetable tops you need to use up!
Servings 2 servings
Calories 500kcal
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
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 500kcal | Carbohydrates: 11g | Protein: 18g | Fat: 45g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 706mg | Potassium: 599mg | Fiber: 2g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 5mg | Calcium: 377mg | Iron: 2mg