Artichoke and pesto-topped grilled mushrooms

January 29, 2013 (Last Updated: January 18, 2019)

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

1

Follow the steps on how to prepare artichokes.

2

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

3

Preheat the oven to 190°C.

4

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.

5

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.

 

 

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