Grilled portobellos on toast with brie and pesto
- Janine Ratcliffe
Published: May 11, 2020 at 4:08 PM
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Serves 2-3
Easy
Total time: 20 mins
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Jazz-up portobello mushrooms with plenty of brie and fresh pesto, then serve on top of garlic sourdough
Vegetarian
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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
Nutrition
-
6 portobello mushrooms
-
olive oil
-
2 slices sourdough
halved
-
1 clove garlic
halved
-
150g brie
sliced
-
4 tbsp fresh pesto
Nutrition: per serving
- kcal728
- fat47.7g
- saturates17.6g
- carbs42.6g
- sugars9.1g
- fibre5.7g
- protein29.1g
- salt3g
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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.
Discover more mushroom recipes here
Authors
Janine RatcliffeFood director
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