Pesto & Mushroom Breakfast English Muffins

Ingredients

The mushrooms:

• 6 large portobello mushrooms
• S & P to season
• 1-2 tbsp olive oil

The pesto:

• 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

Other ingredients:

• 3 sourdough English muffins
• 2 tomatoes, sliced
• 100g baby rocket leaves

Instructions

1. Soak raw cashews overnight or in boiling hot water for at least 1 hour.
2. Preheat the oven to 180 Celsius and line a baking tray with baking paper.
3. Season mushrooms and roast in the oven for 25-30 minutes or until mushrooms are tender.
4. While the mushrooms are roasting in the oven, prepare the pesto and other ingredients.
5. To make the pesto, in a food processor or a blender, blend all the ingredients for the pesto until smooth and creamy.
6. Slice sourdough English muffins into half and toast up in a pan or a griller with some olive oil.
7. Remove mushrooms from the oven and allow cool down slightly before handling.
8. To assemble the breakfast muffins, spread 1-2 tbsp pesto onto both muffins and layer roasted mushrooms, sliced tomatoes and a handful of fresh rocket leaves onto one muffin and finally cover the other half muffin on top.