Camembert and Mushroom Melt

Serves 4
8 large field mushrooms
2 tablespoons olive oil
salt and pepper
4 slices sourdough bread
150g pesto (check out my homemade pesto Sept.19/06 posting)
250g Camembert or Brie, sliced
100g rocket leaves
Balsamic vinegar dressing

Season mushrooms with a bit of the olive oil, salt and pepper and grill 2 minutes face down on baking tray. Turn over and season the other side. Grill for 2 minutes. Grill each side of the bread until lightly toasted and spread each slice with pesto. Place 2 mushrooms on top of each bread slice and top with Camembert. Grill 1-2 minutes until Camembert is melted and golden in color. Serve a side salad of rocket with balsamic dressing.

The Culinary Chase’s Note: Mushrooms are rich in B vitamins, riboflavin, niacin and are a good source of potassium and selenium. Store mushrooms in the fridge but not in the humidity produce compartment as high humidity may prolong the aging process. Storing mushrooms in airtight containers will shorten shelf life due to moisture condensation. Remember not to store mushrooms next to food with strong, pungent odors as they will absorb these odors.