Mushroom Pesto Sandwich
Cheesy, cosy and so savoury: this mushroom pesto sandwich is packed with juicy butter mushrooms, creamy basil pesto and melted cheese and it tastes like something you’d order at your favourite café ♡
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Most cafés I’ve been to have this mushroom pesto sandwich on their menu recently so I decided to recreate that same cosy café style version at home.
This recipe has everything that makes the sandwich so, so good: buttery mushrooms cooked till they’re juicy and savoury, a fresh basil pesto that’s creamy and bright and plenty of melty cheese to tie it all together. The textures work so well with the mushrooms stay tender with a slight bite, the pesto adds a smooth, herby layer and the toasted sourdough gives you that perfect crisp edge. It’s simple to make, full of flavour and feels like something you’d happily order at a café but even better because it’s homemade!
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Mushroom Pesto Sandwich
servings
2 sandwiches
prep time
10 min
cook time
15 min
Ingredients
Juicy Mushrooms
- 200g button mushrooms
- 1 tbsp salted butter
- salt and pepper to taste
- 1/2 tsp onion powder
- 1 tsp truffle oil
Pesto
- 100g basil leaves
- 2 tbsp walnuts, roasted
- 7 garlic cloves
- juice of 1 lemon
- 2 tbsp extra virgin olive oil
- salt to taste
- 4-5 ice cubes (or splash of cold water)
Assemble
- bread of choice
- pesto
- butter mushrooms
- mozzarella, grated
- cheddar cheese slices
Instructions:
-
Make the mushrooms:
1. Slice your mushrooms and add them to a pan in a single layer. Cook on medium high heat till they release their water.
2. Flip and let them cook on both sides till they dry out.
3. Deglaze the pan with salted butter and mix till the mushrooms turn glossy.
4. Season with salt, pepper, onion powder and truffle oil and our juicy, flavourful mushrooms are ready. -
Make the pesto:
1. In a blender, add fresh basil leaves, roasted walnuts, garlic cloves, extra virgin olive oil, juice of half a lemon, salt and a few ice cubes.
2. Blend till the sauce is smooth and creamy. -
Assemble the sandwich:
1. For each sandwich, take two slices of sourdough or any bread you like.
2. Spread the pesto on both slices.
3. Add a generous layer of the butter mushrooms on one slice.
4. Top with grated mozzarella and cheddar cheese slices.
5. Close the sandwich and toast it in butter on a pan till both sides are golden brown and the cheese has melted completely.
6. Slice, serve with extra pesto and enjoy your cosy café style sandwich!
Recipe Video
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For how many days can we store the pesto for?
