Print Recipe

Artichoke and pesto-topped grilled mushrooms

Ingredients

2 artichokes
1 lemon
4 medium brown mushrooms
5ml (1 tsp) crushed garlic
olive oil
a pinch of paprika
salt and freshly ground black pepper, to taste
a pinch of chilli flakes (optional)
20ml (4 tsp) basil or rocket pesto
4 baby bocconcini mozzarella balls
fresh basil leaves, to serve
scrambled or fried eggs, to serve
toast, to serve

Instructions

Follow the steps on how to prepare artichokes.

Chop the artichoke hearts into quarters, add another dash of lemon juice and set aside.

Preheat the oven to 190°C.

Place the brown mushrooms cap-side down on a lightly greased baking tray. Add crushed garlic to the gills of each mushroom followed by a splash of olive oil, a pinch of paprika, seasoning and a pinch of chilli flakes if preferred. Grill for 5 – 8 minutes and then add a dollop of pesto onto each mushroom, followed by a wedge or two of artichoke. Grill for another minute and then remove from the oven. Add torn bocconcini and scatter over some fresh basil leaves.

Serve with eggs and toast on the side.

Artichokes are high in folate and and cancer-protecting antioxidants vitamin C, and a rich source of heart-healthy phytochemicals.