• 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.

     

     

    ×
    Exit mobile version