Pesto Mushrooms

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8-10

For mushrooms:

10-15 small mushrooms without their stems
1 cup red and green capsicum, baby corn sliced
2 tsp olive oil
1/2 tsp garlic paste
1 tbsp spring onion, finely chopped with leaves
2 tsp pesto sauce
1/4 tsp black pepper
2 tbsp coriander, finely chopped
Few cherry tomatoes
salt

For garnishing:

8-10 cherry tomatoes
10-15 basil leaves
10-15 black olives
10-15 toothpicks

Method:

Heat the oil. Sauté garlic paste and onion.
Add pesto sauce, salt, black pepper and coriander. Mix well.
Also add the mushrooms, baby corn, capsicum and cook for half a minute. Turn off the flame.
Now add the cherry tomatoes and mix well.

Serving:
Variation I: Take a toothpick. Insert a cherry tomato, a basil leaf and a mushroom. Top this off with a succulent black olive.
Variation II: The recipe can also be served in a plate without using toothpicks.