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Grilled portobellos on toast with brie and pesto

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

20 minutes
serves 2-3
Easy

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

By Janine Ratcliffe

May 11, 2020 at 4:08 pm

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).

Ingredients

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

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.