Posh mushrooms on toast
Takes 25 mins serves 4 120g smoked bacon lardons 8 Portobello mushrooms 2tbsp olive oil 145g pot fresh basil pesto 125g ball mozzarella, torn 4 slices sourdough bread Bag mixed salad, to serve
1 Preheat the oven to 200°C/gas 6. Fry the bacon lardons on a medium heat until the fat has rendered and they are beginning to turn crispy — around 3-4 mins. Put the mushrooms, bottom-side up, on a wire rack over a lined baking tray. Drizzle over 1tbsp olive oil, then turn the mushrooms over. Sprinkle over the lardons and bake for 8-10 mins. 2 Top each mushroom with 1tbsp pesto and pieces of the torn mozzarella. Return to the oven for a further 4-5 mins, until the cheese is golden and bubbling. 3 Toast the bread lightly and serve topped with a couple of the mushrooms per person and salad on the side.