Pesto Mushroom Bruschetta

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Pesto Mushroom Bruschetta

 

 

1/3 cup olive oil

1 teaspoon lemon juice

4 teaspoons brown sugar

300 g (10 1/2 oz) button mushrooms, halved

8 thick slices GF bread of choice

250 g (9 oz) cherry tomatoes, washed & halved

8 teaspoons vegan basil pesto (see " Condiments " )

ground black pepper, to taste

 

 

1. To make the marinade, place 1/3 cup oil, lemon juice and brown

sugar in a screw-top jar. Shake well to combine.

 

2. Place the mushrooms into a shallow dish. Pour over the marinade and

toss gently to combine. Set aside to marinate for 10 minutes.

 

3. Preheat a barbecue grill or char-grill on high heat.

 

4. Brush both sides of the bread with the remaining oil. Place onto

the barbecue grill and cook for 1 to 2 minutes on each side or until

golden.

 

5. Heat a large frying pan over high heat. Add the mushrooms and

marinade and cook, stirring constantly, for 1 to 2 minutes or until

the mushrooms are warmed through. Remove from heat and add the

tomatoes and pesto. Toss well to combine.

 

6. To serve, place 2 slices grilled GF bread onto each serving plate.

Top with the mushroom and tomato mixture. Season with pepper and serve

immediately.

 

 

Serves 4.