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Creamy Pesto Mushrooms on Toast

Creamy Pesto Mushrooms on Toast

The affinity between mushrooms, cream and herbs is a foodie favourite all over the world. Here, it's given a distinct Italian twist, with Sacla’ Classic Basil Pesto stirred in along with mascarpone. Or for a vegan version, use Vegan Basil Pesto and Alpro Soya Cream.
Profile Serves: 2
Icon/Time On the table in: 20 mins
Dairy Free
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Buon Appetito


  • 1 tbsp. olive oil, plus extra for drizzling
  • 200g chestnut mushrooms, sliced
  • 2-4 thick slices bread
  • ½ jar Sacla’ Classic Basil Pesto or Sacla' Vegan Basil Pesto
  • 1 ½ tbsp. Mascarpone cheese, or a good glug of Alpro Soya Single Cream
  • Salt & black pepper to taste
  • 1 small garlic clove
  • Chopped parsley to garnish


  1. Heat oil in a large frying pan over a medium-high heat
  2. Fry mushrooms for 4-5 minutes, stirring every now and again, until they are soft and starting to brown
  3. Meanwhile, toast bread
  4. Lower heat right down and stir in Sacla’ Classic Basil Pesto and the mascarpone
  5. Season well
  6. Drizzle toast with a little oil, and rub it all over with a clove of garlic (optional)
  7. Tip mushrooms on top and scatter with parsley

To make a vegan version, use Sacla' Vegan Basil Pesto and Alpro soya cream for step 4.

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