This delicious roasted mushroom breakfast is a great way to start your day with a serve of vegetables.
Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes


  • 4 large flat mushrooms, stems trimmed
  • 1 lemon, rind finely grated, juiced
  • 1 tbsp olive oil
  • ¼ cup flat leaf parsley, chopped
  • 2 tbsp chives, chopped
  • 2 slices wholegrain bread, toasted
  • 2 tsp margarine


  1. Preheat oven to 220°C (fan forced).
  2. Place the mushrooms, stem side up, in a lightly greased roasting pan.
  3. Combine 2 tbsp of the lemon juice and all of the oil in a small jug and whisk to combine.
  4. Drizzle lemon juice and oil mixture over the mushrooms and season them with freshly ground pepper.
  5. Roast the mushrooms for 10 15 minutes, or until tender.
  6. While the mushrooms are roasting, mix the lemon rind and herbs together in a small bowl.
  7. Spread each slice of toast with 1 tsp margarine and put it onto a serving plate.
  8. Top each slice of toast with two mushrooms and sprinkle over lemon rind and herb mixture.
  9. Season with freshly ground pepper. Serve immediately.