Grilled mushrooms on toast with rocket pesto

Preheat the grill. Place the mushrooms cap side up on a rack over the grill and brush with a little of the oil and grill for 7-8 minutes until softened slightly. Remove from the heat and turn mushrooms over.

Meanwhile, chop rocket finely and place into a bowl with the almonds, garlic and cheese, mix to combine. Season to taste with salt and pepper. Put a spoonful of the pesto into the mushroom caps and return to the grill. Cook for a further 2-3 minutes.

Arrange some hot toast on plates, top each with pesto mushrooms.