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10 minutes
15 minutes
25 minutes
- 36.40 gm olive oil
- 4 large flat mushrooms, stalks removed
- 120g mozzarella cheese, sliced
- 4 damper rolls, halved
- 99.00 gm basil pesto
- 50g baby spinach
- 82.50 ml semi-dried tomatoes, chopped
- Get your barbecue grill nice and hot at medium-high heat. Mix together garlic and oil in a bowl.
- Coat both sides of the mushrooms with garlic oil. Grill them stalk side down for 6 minutes or until nearly tender. Flip the mushrooms and sprinkle cheese on top. Cover with the grill lid or an upturned roasting pan and cook for 3 minutes or until the cheese melts. Transfer to a plate. Brush the cut side of the bread rolls with oil and grill for 2 minutes until toasted. Enjoy!
- Smear pesto on damper bases, layer with spinach, mushrooms, and tomatoes, season with salt and pepper, sandwich with damper tops, and serve.
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