Stuffed mushroom bruschettas
Ingredients
- Step 1 4 thick slices country-style loaves , white or brown
- Step 2 2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
- Step 3 4 large flat mushrooms
- Step 4 200g jar roasted red peppers , either strips in oil or whole peppers in brine
- Step 5 150g firm goat's cheese
Calories: 679
Carbohydrate: 45 g
Protein: 27 g
Fat: 45 g
Cook time: 45 minutes
Prep time: minutes
Total time: 45 minutes
Servings: 24
TAGS
Buffet
Canape
Snack
Starter
Supper
Vegetable
British
Josh Eagleton
30-60 minute
800 kcal or less
Beginner
cheese
Goat's Cheese
Mary Cadogan
Mushroom
Red pepper
Red pepper
Vegetarian
Veggie
Vegie
Directions
- 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.