Portobello Mushrooms with Grilled Tomato & Herby Toast

Day 6: Gourmet Garden Blog Off

Last day of the Gourmet Garden Blog Off, sigh. I’ve really enjoyed bringing you herby herbiferous recipes every day, but I’m not going to say much more because let’s face it, it’s Sunday!

I got the idea for herby toast from a gorgeous little cafe (Fresh at the Bay) in Huskisson at Christmas time. It was so simple and yet incredibly tasty (not to mention easy – right up my alley….). I had asked for mushrooms on toast and when came out the toast had been smeared with basil pesto. At first I was a little annoyed; there was no mention of pesto on the menu and it wasn’t really the sort of thing I had on my morning toast. But once I had my first mouthful – joy, bliss, heavenly ecstasy. And I just knew that I had to bring a version of it to you.

Instead of basil pesto I used Gourmet Garden Basil and Thyme mixed with a little oil. It lifts the humble piece of toast to new heights. Couple that with earthy mushrooms and tangy tomatoes and you have a match made in heaven. Try it next weekend and feel free to switch the herbs around – rosemary would be lovely, chives would be fantastic, a hint of chilli would be great….


Portobello Mushrooms with grilled tomato and herby toast

Serves 4
4 large mushrooms
2 vines small vine tomatoes
4 tsp extra virgin olive oil
2 tsp Gourmet Garden Basil
2 tsp Gourmet Garden Thyme
4 thick slices sour dough bread
Oil spray
Salt and pepper

Place oven tray into oven and heat to 220°c. Spray mushrooms and tomatoes with oil, season with salt and pepper and place on tray. Bake for 10 minutes.

Mix Gourmet Garden herbs with olive oil and spread over one side of each slice of sour dough. Place on baking tray under mushrooms and bake for a further 20 minutes.

Do you have one day on the weekend where slow brekkie is a must? What’s your favourite lazy breakfast?

Indulge without guilt
Eat without deprivation
Cook great food even when you are on your own
Embrace food moods
Eat what you want



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