Here's another mushroom dish from The VegHog's kitchen. I made these giant mushroom bruchettas today for breakfast and they were very nice.
3 large bread slices
4 portobello mushrooms
For the basil drizzle:
Handful of fresh basil leaves
A few pine nuts
1 garlic clove
4tbsp olive oil (more if needed)
Make the basil drizzle first, which is pretty much like a pesto but slightly more liquid. Just puree the ingredients to a fairly fluid paste.
Slice your bread and spread some of the basil drizzle on them. Slice the mozzarella and place it on the top. Bake the bread at 200C for about 10 minutes until the bread is crispy and the cheese has melted.
Heat some olive oil in a pan and sauté the sliced portobello mushrooms in there. This takes about the same amount of time than the bread is in the oven.
When everything is cooked, place the mushrooms on the bread slices and pour the rest of the basil drizzle on them. You can cut the bruchettas in half if you prefer. And this is it in its simplicity.