Pesto & Mushroom Breakfast English Muffin – Venerdi Australia
Indulge in the flavor of Pesto and Mushroom on Gluten Freedom Sourdough English Muffins for a delicious breakfast treat!
Ingredients
- 6 large portobello mushrooms
- S & P to season
- 1-2 tbsp olive oil
- 1 big handful basil
- 1 cup raw cashews
- 1/2 cup olive oil
- 1 large lemon, juiced
- 2 tbsp nutritional yeast
- S & P to taste
- 3 sourdough English muffins
- 2 tomatoes, sliced
- 100g baby rocket leaves
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