375mltomato based pasta sauce of choice (tomato & basil works very well or use arabiata for a chilli kick)
250gmozzarella cheese, grated
200gmixed olives, sliced
1tspdried Italian herbs
Salt and pepper to taste
Chilli, for serving
Preheat oven to 200˚C, fan on. Place oven rack towards the top 3rd of the oven. Place the portabellos on a baking tray. Season lightly with salt and pepper. Dry roast for 7 minutes until just tender but not fully cooked through. Allow to rest skin side up and release their liquid. Slice.
Halve each baguette lengthways.Place on a baking tray and brush with a little olive oil. Bake in the oven for 5 min to crisp up.
Place pasta sauce in a small saucepan and reduce until slightly thickened and a good spreadable consistency. Spread a few tablespoons of pasta sauce onto each baguette half.
Top each half with cheese, sliced portabellos, raw baby portabellinis, olives and capers.Finish with a sprinkle of Italian herbs, salt and pepper.
Return to the oven and bake for 6-8 min, until the cheese is bubbling and golden brown. Serve straight away with some chilli on the side.