Mushrooms Recipe


Warm Roasted Mushroom and Almond Pesto Salad

April 26, 2016

Warm Roasted Mushroom and Almond Pesto Salad 0 5 0

  ,       , ,

  • Prep 10 mins
  • Cook 15 mins
  • 10 mins

    15 mins

    25 mins

  • Serve 4 Servings


For the Pesto:

2 cups parsley leaves

35 g Parmesan cheese, roughly chopped

1/2 cup olive oil

1/2 lemon, juiced

2 garlic cloves

1/2 cup blanched almonds

For the Salad:

250 g cup mushrooms, quartered

200 g roasted capsicum, sliced

1 tbsp red wine vinegar

100 g marinated feta, crumbled

200 g mixed baby salad


1For the pesto place the parsley, parmesan, 1/3 cup olive oil, zest, juice, garlic and half the almonds in a food processor and blend until smooth. Set aside.

2Preheat oven to 200C fan forced. Toss mushrooms, capsicum, vinegar and remaining olive oil in a bowl. Spread onto a roasting pan lined with baking paper and roast for 10 minutes. Add almonds and feta and increase oven to 250C. Cook for a further 5 minutes.

3Place salad leaves, mushrooms, capsicums on a platter and dress with as much pesto as you like.

Note: Remaining pesto can be used on BBQ meats or fish.