Vegan Mushroom Bruschetta with Sun Dried Tomato Pesto
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Sun Dried Tomato and Almond Pesto ingredients
  • ½ cup silvered almonds
  • 2 garlic cloves
  • 1 cup drained oil packed sun dried tomatoes
  • ¼ teaspoon salt and pepper
  • ⅓ cup olive oil
  • Mushroom bruschetta
  • 1 teaspoon olive oil
  • 2 teaspoon fresh parsley chopped
  • 2 teaspoon fresh thyme leaves chopped
  • 3 garlic cloves minced
  • 280 grams of mixed mushrooms chopped
  • 2 green onions
  • 3 tomatoes seeded and chopped
  1. Instructions for Sun Dried Tomato and Almond Pesto
  2. In food processor pulse almonds with garlic until coarsely ground.
  3. Add tomatoes salt and pepper pulse till finely chopped.
  4. With motor running add oil in thin steadily stream until smooth.
  5. Set aside for toast.
  6. In large skillet heat olive oil
  7. Add green onions and garlic and thyme
  8. Add mushrooms stirring occasionally until brown and no liquid remains.
  9. Add chopped tomatoes cook until warmed through about 2 mins
  10. Toast 2 slices of bread. Spread with sun-dried tomato pesto. Top with mushroom bruschetta and parsley, serve with salad.
Recipe by Healthy Food at