Stuffed mushroom bruschettas
The big mushrooms cook to a moist meatiness under their cloak of peppers and melting goat’s cheese, a veggie dish anyone will enjoy.
Difficulty and servings
Serves 2 for a main meal or 4 for a light supper dish.
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian
- 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.
Per serving for two
679 kcalories, protein 27g, carbohydrate 45g, fat 45 g, saturated fat 27g, fibre 5g, salt 2.9 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3252/
http://www.bbcgoodfood.com/recipes/3252/
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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
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Difficulty and servings
Serves 2 for a main meal or 4 for a light supper dish.
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian
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
Per serving for two
679 kcalories, protein 27g, carbohydrate 45g, fat 45 g, saturated fat 27g, fibre 5g, salt 2.9 g
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20 January 2008
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