Healthy living

Pesto baked mushrooms with roast tomatoes

A delicious, café-style breakfast.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4


  • 250 g 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). Place tomatoes on a tray lined with baking paper and drizzle with vinegar. 

2. Trim mushroom stems and spread pesto onto the underside of the mushrooms. Add mushrooms to the tray and bake for 20 minutes. 

3. Just prior to serving, toast muffins and place on plates. Top muffins with mushroom, divide tomatoes between plates and sprinkle with basil. Serve immediately.


You may like to try the following variations:

  • 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.

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