Grilled portobellos on toast with brie and pesto

Grilled portobellos on toast with brie and pesto

  • serves 2-3
  • Easy

Jazz-up portobello mushrooms with plenty of brie and fresh pesto, then serve on top of garlic sourdough


This easy mushrooms on toast recipe is a great way to use the last of your homemade pesto and fresh sourdough (check out our step-by-step sourdough guide).



  • portobello mushrooms 6
  • olive oil
  • sourdough 2 slices, halved
  • garlic 1 clove, halved
  • brie 150g, sliced
  • fresh pesto 4 tbsp


  • 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.

Discover more mushroom recipes here

Vegan Mushroom Burger Recipe with Kimchi Mayo

Nutritional Information

  • Kcals 728
  • Fat 47.7g
  • Saturates 17.6g
  • Carbs 42.6g
  • Sugars 9.1g
  • Fibre 5.7g
  • Protein 29.1g
  • Salt 3g