Portobello with pesto-cream cheese

Pre-heat your oven, using the grill option. The Portobello’s need to be grilled for 20 min.

Take an oven dish and grease it with some olive oil. Cut (if needed) the stipe off of the mushroom and grate the gills with a spoon gentle of the cap. Put the Portobello’s into the oven dish and poor a bit of olive oil in them. Divide the oil over the Portobello, this will make the Portobello soft and juicy.

Mix the pesto and cream cheese.  Fill the Portobello’s with the cheese.

Chop the sundried tomatoes and put them on top of the Portobello.

Finish off with a small basil leave

Put the Portobello’s in the grill for 20 minutes.