Portobello & Oyster Mushroom Toast with Basil Pesto
Food rarely balances incredible flavor and good nutrition like this plant-based gourmet delight. A rich, savory mix of portobello, oyster, and brown button mushrooms sautéed to deep earthy perfection, paired with creamy cannellini hummus, sweet garlic confit, and bright vegan basil pesto, all served over crisp toasted sourdough. Perfect for a light lunch or satisfying dinner for two.
Equipment
- Skillet Large non-stick or cast iron
- Toaster or Oven For toasting sourdough
- Spatula For sautéing mushrooms
- Spoon For spreading hummus and pesto
Ingredients
- 200 g Portobello Mushrooms Sliced thick
- 140 g Oyster Mushrooms Halved
- 160 g Brown Button Mushrooms Sliced thick
- 24 ml Olive Oil Extra virgin for sauté
- 20 g Confit Garlic Mashed
- 140 g Cannellini Hummus Use as base spread
- 4 slices Sourdough Bread Thick toasted with olive oil
- 30 g Basil Pesto Vegan Drizzled on top
- 4 g Fresh Parsley Finely chopped, for garnish
- 2 g Sea Salt Finishing touch
- 1 tsp Lemon Juice Freshly squeezed
Instructions
- Heat 24ml olive oil in a large skillet over medium heat. Add sliced portobello, oyster, and brown button mushrooms. Sauté for 8-10 minutes until deep golden and tender, seasoning lightly with a pinch of salt to enhance their umami.
- Brush olive oil on 4 thick slices of sourdough, then toast until crisp and golden in a toaster, oven, or pan for extra char.
- Spread a generous layer of cannellini hummus on each toasted sourdough slice. Spoon mashed confit garlic over the hummus, then top with the sautéed mushrooms.
- Drizzle 30g vegan basil pesto over the mushrooms, then sprinkle with 4g chopped fresh parsley, 2g sea salt, and 1 tsp freshly squeezed lemon juice for brightness.
- Present open-faced and enjoy immediately while the bread is crisp and the mushrooms are warm.
Notes
This mushroom toast is a nutritional powerhouse: Portobello mushrooms offer B vitamins and fiber, oyster mushrooms provide antioxidants like ergothioneine, and brown button mushrooms add selenium and vitamin D. The extra virgin olive oil and cannellini hummus bring heart-healthy fats and plant-based protein, while the garlic confit and vegan basil pesto boost flavor and antioxidants. Serve with microgreens for extra crunch or pair with a crisp Sauvignon Blanc for a perfect match.This mushroom toast is a nutritional powerhouse: Portobello mushrooms offer B vitamins and fiber, oyster mushrooms provide antioxidants like ergothioneine, and brown button mushrooms add selenium and vitamin D. The extra virgin olive oil and cannellini hummus bring heart-healthy fats and plant-based protein, while the garlic confit and vegan basil pesto boost flavor and antioxidants. Serve with microgreens for extra crunch or pair with a crisp Sauvignon Blanc for a perfect match.