I can’t seem to get enough of all types of pesto right now. All of the components are so fresh, beautiful, and readily-available, so pesto just keeps happening. And it makes me happy because I equate pesto abundance with the warmth and happiness of summer.
This wonderful pesto toast with garlicky mushrooms and greens is one of my favorite things to make for lunch. It’s quick, simple, healthy, and so delicious. The meatiness of the mushrooms combined with the fresh greens and tangy pesto is beautifully accessorized by the crusty bread and creamy cheese. In other words, it’s perfectly balanced.
2 pieces of rustic bread or sliced baguette
1 8 oz. package of baby bella mushrooms
1 ½ c. power greens or spinach
1 Tbsp. olive oil
½ Tbsp. soy sauce
Dash of Worcestershire sauce
1 clove of garlic, minced
¼ c. pesto
2 slices of swiss cheese
Salt and pepper
Preheat the oven to 400 degrees.
Heat the olive oil in a skillet over medium high heat. Add the mushrooms, soy sauce, and Worcestershire sauce and cook until tender, about 4 minutes. Add the garlic and greens and cook for 1-2 more minutes, or until the greens are wilted. Remove from heat and season with salt and pepper.
Place the bread on a lined baking sheet. Spread the pesto generously over the bread. Top with a good amount of the mushroom mixture. Cover with cheese slices. Bake in the oven for 5-6 minutes, or until cheese is melted. Enjoy!