Portobello mushrooms with pesto and mozzarella

Place 8 large portobello mushrooms, stalk side up, in a lightly oiled baking dish. Drizzle with 45ml (3 tbsp) basil pesto. Tear up a large ball of mozzarella, divide over the mushrooms and season with salt and freshly ground black pepper, to taste. Place under the grill until the cheese is melted and bubbling, about 8 – 10 minutes. Two minutes before removing, sprinkle with 30ml (2 tbsp) pine nuts. Serve on toast rubbed with a cut garlic clove and drizzled with olive oil.