Bacon & Mozzarella Topped Portabella Mushroom With Pesto - cooking recipe

Ingredients

2 slices bread (Any can be used, but granary or seeded is lovely)
1 teaspoon preferred pesto sauce
1 portabella mushroom
4 bacon, rashers fat removed
4 thin slices cheese (Mozzarella)
olive oil

Preparation

Drizzle a reasonable amount of Olive Oil onto a baking tray and place the mushroom(s) on the tray, cap down, drizzle a little oil onto the mushroom.
Bake in the oven, on 400, for 8 minutes.
Meanwhile, Fry the bacon in olive oil and add any favourite herbs or seasoning.
Remove the portabella mushroom(s) from the oven and top with bacon and cheese. Alternate each so that you would put one slice of cheese, then one slice of bacon, then cheese, bacon, cheese, bacon etc.
Put the bacon and cheese topped mushroom(s) back into the oven.
Cut out 2 circles, around the same size as the mushroom(s) from the bread - a pint glass or large cookie cutter will do nicely. Toast the bread rounds until golden, remove, spread with pesto (to taste) and put on top of each other.
Remove the mushroom(s) from the oven again and place on top of the toasted croutons and pesto.
Serve & Enjoy.