Grilled portobellos on toast with brie and pesto
Serves 2-3
Easy
Total time:
Jazz-up portobello mushrooms with plenty of brie and fresh pesto, then serve on top of garlic sourdough
Skip to ingredients
Showing items 1 to 3 of 6
- 6 portobello mushrooms
- olive oil
- 2 slices sourdoughhalved
- 1 clove garlichalved
- 150g briesliced
- 4 tbsp fresh pesto
Nutrition: per serving
- kcal728
- fat47.7g
- saturates17.6g
- carbs42.6g
- sugars9.1g
- fibre5.7g
- protein29.1g
- salt3g
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.
