Meat-free and filled with nutritious goodness, the next you need a snack go for mushrooms, rocket and goat’s cheese on sourdough.
SERVES 2 // COOKING TIME 20 min
¼ cup olive oil
4 portobello mushrooms
50 g goat’s cheese
½ lemon, zested
4 slices sourdough, toasted
¼ cup basil pesto
50 g rocket
Salt and black pepper
1. Brush the mushrooms with oil and grill on a griddle pan until softened (or place under the grill for 10 minutes).
2. Slice the cheese into 1 cm discs, sprinkle with zest and place inside the mushrooms. Season. Place them back on the griddle pan or under the grill until the cheese softens.
3. Serve each mushroom on a slice of toast with a drizzle of pesto and and a handful of rocket.
Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za
For a meat option, we recommend this roast chicken and pickled red onion on sourdough recipe.