Name: Grilled portobellos on toast with brie and pesto
Total time: 20 min
Yield: Serves 2-3
Ingredients: 6 portobello mushrooms; olive oil; 2 slices sourdough, halved; 1 clove garlic, halved; 150g brie, sliced; 4 tbsp fresh pesto

Grilled portobellos on toast with brie and pesto

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.