Mushroom Pesto and Cheese Melt

This is a quick post for a quick recipe. Number 8 is a Donna Hay sandwich recipe from her book “Seasons”. 

Fry some mushrooms in butter. We had three left in the fridge. 

Spread pesto on sturdy rolls. We happened to have homemade sourdough bread and homemade pesto. 

Spread goat cheese on top of the pesto. We had ricotta left over from our Lasagna recipe, so we used that. 

Grate Swiss cheese on top and broil or grill until the cheese is bubbling. Add the mushrooms and any juices. 

I said, “yum” and Becky said, “yum”. This was fast, easy and delicious.  This recipe ticks all the boxes so we’ll certainly be making this again. 

Have a great day!

Cheryl and Becky

About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
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5 Responses to Mushroom Pesto and Cheese Melt

  1. Last evening we sauteed morels , peas, and asparagus and had them with pasta. Marvelous! Perhaps we should have made pesto as well. Anyway, once again reading your post has left me hungry and with my mouth awater. Yummmmmmm!

  2. Ooo! This looks scrumptious!

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