GRILLED PESTO MUSHROOMS   
ON WOOD FIRED BREAD

• 8 medium flat mushrooms
• 60ml (1/4 cup) Jingilli extra virgin olive oil
• 8 sprigs lemon thyme (leaves only)
• 100g soft marinated goat's cheese
• salt and pepper to taste
• 2 tbs fresh basil pesto
• 8 slices wood-fired bread
• 1tbs fresh lemon juice
• Jingilli extra virgin olive oil

Brush mushrooms with Jingilli extra virgin olive oil, season well with salt and pepper. Cook gill side down in a large frying pan over a high heat. When browness occurs on the sides, turn mushrooms over, sprinkle with the thyme leaves, drizzle with more oil. Continue cooking until the mushroom caps have filled with their own juice. Crumble marinated goat's cheese onto the mushrooms and cook for a further 2 minutes covering the pan with a lid. Meanwhile brush slices of bread with extra virgin olive oil and cook on a char-grilled pan over high heat. Place the bread onto warmed plates, topped with mushrooms. Add a dollop of pesto. Finish with a drizzle of Jingilli extra virgin olive oil.