Mushroom Pesto Bread

Written by Amani Ali 

Here’s a quick and easy recipe when you have extra bread and want to make something delicious and nutritious. It makes a nice appetizer for your holiday meal. In this recipe, I used ciabatta bread.  

Featuring: 

Chef Sarah Germany Pesto: An herbaceous basil, garlic, and olive oil sauce. This pesto also contains spinach, kale, pumpkin seeds, and almonds. CSG pesto can be purchased frozen from her stall at the Ferry Building on Saturdays.

Ingredients: 

• ½ loaf of crusty bread

• 1 lb button mushroom

• 3 cloves garlic

• CSG pesto

• Butter (optional)

Steps:

1. Salt and sautee the mushrooms with garlic to allow them to release their water and brown slightly.

2. Slice the bread into thick slices.

3. If you’re using butter, spread it across both sides of the bread and lightly toast it in the oven for 2 minutes.

4. Spread the pesto on the top of the bread then layer on the mushrooms. 

5. Put the bread in a baking dish for 5 minutes or until crispy. 

Mushroom pesto bread

Nutrition Nook: Button Mushrooms

Mushrooms are a good source of vitamin D2 and vitamin B12. These vitamins are most often found in animal proteins. They are also higher in protein than most vegetables. Mushrooms are a nutritious addition to a vegetarian diet.

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