Portobello Mushroom on Toast

I completely forgot about the portobello mushrooms I bought for 50% off over the weekend. Tsk tsk.

And there I was, pondering what on earth to cook for lunch...

A super quick check on the Internet gave me some ideas of what to do with them shrooms, see here and here. This Caponata dish looked interesting but I didn't have most of the ingredients anyway.

So, it was time to improvise and come up with something within my limitations.

Ingredients:

2 pieces portobello mushrooms, sliced

1/4 yellow onion, diced

some cherry tomatoes, halved

butter

cream cheese

pine nuts

dried basil

salt

2 slices of bread, each cut into 4 squares.

Directions:

1. Dry fry pine nuts for a while until slightly golden. Set aside.

2. Add one tablespoon of butter to the pan, chuck in the onion and 1.5 minutes later, stir in the mushrooms. Saute for a bit and then throw in the mushrooms. Add a dash of salt or two, and a sprinkle of dried basil. Set aside once mushroom is soft.

3. Spread butter thinly on both sides of bread and lay on the pan. Flip them over and press them down (just a little) for a while. Remove from pan once brown.

4. Spread some cream cheese on one side of the toast. Arrange some mushroom and tomato on top, with some pine nuts for a bit of crunch. Sprinkle some dried basil and they are ready to be eaten!

Noms.

Note:

1. Will taste much better with garlic instead of onion, I suppose. But I didn't have any.

2. I thought this was only my appetiser but I was wrong. I was quite contented with just having this as my lunch. :)


Come up with your own version! :)