Portobello mushroom melts

2. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted. Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.

GI assessment

Keeping the mushrooms whole and cooking them until al dente helps to keep the Gi low, and in this recipe they are teamed up with low-Gi pine nuts. Lower it even more by serving seeded bread instead of ciabatta.

Recipe extra

Replace the mozzarella with dolcelatte, feta or goat's cheese. Sprinkle over some breadcrumbs before grilling and serve with a dressed salad instead of the ciabatta.

Brilliant wine match

Waitrose's Valpolicella 2006, Italy (£3.99) is a vibrant, light red to balance the richness of the mushrooms.