Portobello Mushroom Melts

Serves 4

8 large portobello mushrooms
olive oil
3 tablespoons pesto
1 ball of fresh mozzarella
2 tablespoons pine nuts
8 slices ciabatta

Place the mushrooms in lightly oiled oven proof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted. Lightly toast the ciabatta. Serve a mushroom on each slice of bread.

*posting done 3 October 2007 from my food blog (with photo).

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