Dinner ideas

Mushroom and pesto toasted sandwiches

A flavour-packed vegie lunch.

Try our toasted sandwich of earthy roasted mushrooms, fresh rocket and walnut pesto with a creamy avocado smash and fresh coleslaw-style salad on top.

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Rocket and walnut pesto


1.Preheat oven to 200°C/400°F. Line a large oven tray with baking paper. Place mushrooms, cup-side up, on tray. Drizzle with 2 more tablespoons of the oil; season. Roast mushrooms for 30 minutes or until tender. Place sourdough on second tray; drizzle with remaining oil. Toast bread in oven for last 15 minutes of mushroom cooking time or until golden.
2.Combine cabbage mixture and dressing in a large bowl. Place four toast slices on plates. Top with mashed avocado, mushrooms, radicchio slaw and pesto; season to taste. Top with remaining bread slices; serve.

Rocket and walnut pesto can be prepped a week ahead, covered by a thin layer of olive oil in an airtight container in the fridge. Alternatively, freeze pesto in a small airtight container for up to 3 months. Slaw can be prepped 2 days ahead. Store vegetables and dressing in separate airtight containers, in the fridge.

Any leftover pesto can be used in sandwiches, pasta or swirled through vegetable soups.

Omit the bread and cook 8 mushrooms; sandwich the filling between mushrooms.


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