Recipe by: Rosie Halligan, Christchurch winner of The Press readership recipe competition

1 large Portabello mushroom per person
Pesto (any flavour)
Camembert or Brie cheese
Sweet chilli sauce

Clean mushrooms and rub or spray with a good olive oil. Place mushrooms on a baking tray (gill side up) and place a generous layer of pesto on top. Dot with pieces of cheese and drizzle with sweet chilli sauce. Bake at 180 deg until cheese has melted and/or you can’t wait any longer to eat them