Grilled Portobellos on Toast with Pesto | olivemagazine
Jazz-up portobello mushrooms with plenty of brie and fresh pesto, then serve on top of garlic sourdough
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 6 portobello mushrooms
- olive oil
- 2 slices sourdough halved
- 1 clove garlic halved
- 150g brie sliced
- 4 tbsp fresh pesto
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