25 g (1 oz) toasted pine nuts, chopped, plus extra to serve
salt and pepper
Put the mushrooms on a baking sheet and top each one with a slice of Taleggio. Mix together the breadcrumbs and garlic and scatter a little over each mushroom. Drizzle with olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden and crispy.
Meanwhile, mix together the basil, Parmesan, pine nuts and remaining oil and season to taste. Drizzle the pesto over the mushrooms and scatter over a few extra pine nuts to serve.