MUSHROOM TOASTIES

PREP + COOK TIME 20 MINUTES MAKES 4

Peel 4 portobello mushrooms (400g); trim stalks level with the cap. Brush one side of 4 thick slices sourdough bread with a little extra virgin olive oil. Place slices, oiled-side down, on a hot sandwich press and close; cook until lightly toasted. Brush each mushroom with 2 tablespoons pesto; place mushrooms on bread in press and cover with baking paper. Close press; cook for 5 minutes or until mushrooms are tender and bread is golden. Top mushrooms with 100g crumbled fetta; drizzle with a little extra virgin olive oil. Serve with lemon wedges.