Pesto Mushroom Toast

This toast featured some beautiful mushrooms. I started with a slice of Sicilian green olive & hot cherry pepper bread from When Pigs Fly (my favorite bread bakery in Boston), then spread a generous amount of quinoa pesto from Trader Joe’s. Next came the mushrooms, which were sautéed in some olive oil, salt and pepper then piled high on the bread & drizzled with balsamic glaze. Trying to eat this with any type of table manners is out of the question (especially since eating toast with a fork and knife is just plain wrong). Get your hands dirty & get ready for some (really tasty) flying mushrooms.

Pesto Mushroom Toast

Serves: 2 slices

  • 1 Tablespoon Olive Oil
  • 1 Cup of raw mushrooms
  • ½ teaspoon of salt & pepper
  • 2 Slices of your favorite bread (I used hot cherry pepper bread from When Pigs Fly)
  • 2 Tablespoons Pesto (I used quinoa pesto from Trader Joe’s)
  • 1 teaspoon balsamic glaze
  1. Heat a pan over medium heat & add the olive oil. Once hot, add mushrooms salt & pepper. Cook for about 7 minutes, or until mushrooms have changed color. Remove from heat.
  2. Toast your desired bread & spread pesto on each slice. Pile the mushrooms evenly on east slice, then drizzle with balsamic glaze. Cut each slice in half and enjoy while warm.


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