This easy mushrooms on toast recipe is a great way to use the last of your homemade pesto (recipe here) and fresh sourdough (check out our step-by-step sourdough guide here).
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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.
Nutritional Information
- Kcals 728
- Fat 47.7g
- Saturates 17.6g
- Carbs 42.6g
- Sugars 9.1g
- Fibre 5.7g
- Protein 29.1g
- Salt 3g
