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Stuffed mushroom bruschettas
Serves 2 for a main meal or 4 for a light supper dish.
Easy
Prep:
Cook:
The big mushrooms cook to a moist meatiness under their cloak of peppers and melting goat’s cheese, a veggie dish anyone will enjoy.
Skip to ingredients
- 4 thick slices country-style loaveswhite or brown
- 2 x 20g/1oz tubs garlic butteror 50g/2oz softened butter beaten with 1 chopped clove of garlic
- 4 large flat mushrooms
- 200g jar roasted red pepperseither strips in oil or whole peppers in brine
- 150g firm goat's cheese
Nutrition: per serving for two
- kcal679
- fat45g
- saturates27g
- carbs45g
- sugars0g
- fibre5g
- protein27g
- salt2.9g
Method
step 1
Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
step 2
Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat’s cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad.
