Grilled portobellos on toast with brie and pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Skip to ingredients
Ingredients
- 6 portobello mushrooms
- olive oil
- 2 slices sourdough, halved
- 1 clove garlic, halved
- 150g brie, sliced
- 4 tbsp fresh pesto
Method
- STEP 1
Heat the grill to high. Put the mushrooms on a baking tray, brush all over with olive oil and season. Grill, turning, until really soft and juicy – keep warm.
- STEP 2
Toast the sourdough then rub with the garlic clove. Top with mushrooms and brie and briefly flash under the grill to melt. Drizzle over the pesto and serve.