Ingredients

• 4 tbsp olive oil
• 3 slices bread
• 1 Portobello mushroom
• sliced
• salt and freshly ground black pepper
• 55g/2oz Wensleydale cheese
• crumbled
• 1 handful spinach
• 1 garlic clove
• crushed
• 3 tbsp olive oil
• 6 fresh basil leaves
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the mushroom on toast
• drizzle three tablespoons of the oil over the bread and place onto a baking sheet. Place in the oven to toast for 3-4 minutes
• or until golden-brown and crisp.
• Heat the olive oil in a pan and fry the mushrooms for 2-3 minutes
• then season with salt and freshly ground black pepper.
• For the pesto
• place all of the pesto ingredients into a food processor and pulse until smooth.
• Serve the mushrooms on the toast
• with the pesto drizzled over the top.