Stuffed Mushroom Bruschettas
This recipe combines the earthy flavors of mushrooms, the tangy sweetness of roasted red peppers, and the creamy richness of goat's cheese, all piled high on garlicky toast. A comforting and satisfying dish perfect for a hearty lunch or a light dinner.
— Constant Cookbook
Ingredients
- 4 thick slices country-style loaves , white or brown
- 2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
- 4 large flat mushrooms
- 200g jar roasted red peppers , either strips in oil or whole peppers in brine
- 150g firm goat's cheese
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2 for a main meal or 4 for a light supper dish.
Nutrition
- Calories: 679 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.9 milligram of sodium
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