Rosemary Baked Tomatoes and Mushrooms with Pesto


Rosemary Baked Mushroom/Tomatoes
Recipe type: Dinner,Main, Lunch
Prep time: 
Cook time: 
Total time: 
A divine creation for lunch or dinner any night of the week.
  • Large handful of mushrooms of your choice
  • Large handful of tomatoes of your choice
  • 2 tbsp coconut oil
  • A few sprigs of fresh Rosemary
  • A large handful of quinoa - I used Alice and Oscars pearl and black
  • A handful of fresh spinach
  • A drizzle of fresh pesto
  1. Slice the tomatoes and mushrooms, place on a baking tray, sprinkle the Rosemary , and blob the coconut oil over.
  2. Place in a moderate oven for 10-15 minutes, until the tomatoes are soft and mushrooms cooked.
  3. Whilst the tray is in the oven, cook the quinoa according to the packet.
  4. Drain the cooked quinoa, and stir through the spinach, so it wilts.
  5. Place in a dish, pour over the tomatoes, and mushrooms.
  6. Drizzle with fresh pesto to finish.
  7. Enkoy!


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