Mushrooms On Toast With Roasted Cherry Tomatoes, Pesto And Avocado

• 4 portobello mushrooms roughly chopped
• 1/2 avocado mashed
• 6 cherry tomatoes
• 2 slices of wholegrain sourdough bread toasted
• salt and pepper
• olive oil
• Pesto:
• 1 cup basil leaves
• 1 garlic clove
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• salt and pepper

1. Preheat the oven to 200u0b0C. Place the cherry tomatoes on a baking dish and drizzle with some olive oil. Place the baking dish in the oven for 15 minutes.
2. Meanwhile, prepare the pesto. Place all ingredients in a food processor with one pinch of salt and pepper and process until smooth. (You don't need to use all the pesto you make, this recipe makes a lot of pesto so I usually save some for later to use in another recipe).
3. Heat a couple of tablespoons of olive oil in a frying pan and saute the mushrooms for 5 minutes. Season with salt and pepper to taste.
4. Toast the bread slices. Spread the avocado on the bread slices, top with the sauteed mushrooms and roasted tomatoes. Spoon a few dollops of pesto.

portobello mushrooms, avocado mashed, tomatoes, bread, salt, olive oil, basil, garlic, lemon juice, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/mushrooms-on-toast-with-roasted-cherry-tomatoes-pesto-and-avocado-51568831 (may not work)