Portobello Mushroom & Arugula Pesto Toast
 
 
This savory combo makes a delicious light lunch or snack. The pesto recipe is adapted from Urban Kitchen Apothecary.
Author:
Recipe type: Snack, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Ingredients
  • Portobello Mushroom
  • Olive oil for roasting mushroom
  • Handful of goat cheese or dairy-free alternative
  • Handful of micro greens
Vegan Arugula- Pumpkin Seed Pesto (makes about 1 cup)
  • 2 cups fresh arugula leaves
  • 1 large garlic clove
  • ⅓ cup pepitas
  • 1 tbsp nutritional yeast
  • ⅓ cup olive oil
  • pinch of sea salt + black pepper
Instructions
Portobello Mushroom
  1. Gently toss portobello in olive oil and lay flat on a baking sheet. Roast at 400 degrees for approximately 15 minutes or until tender. I usually roast several at once and save the extra for another use.
  2. Slice cooled, roasted portobello.
Vegan Arugula Pumpkins Seed Pesto
  1. Blend all the ingredients together using a blender or food processor.
  2. Note: I didn't have any trouble blending it in a blender but if you find it too thick, scrape down the sides and consider adding an additional tbsp of oil
Assemble
  1. Generously spread pesto on a slice of your favorite toast.
  2. Top with portobello mushrooms
  3. Top with goat cheese and micro greens and Enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/portobello-mushroom-arugula-pesto-toast/