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Recipe by Mary Cadogan

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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.
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.

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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• Rebekah

  20 January 2008

  Rebekah rated and commented on this recipe

  

  Quick, delicious and easy, what more can I say. Great for a starter, veggie or not, quick supper or lunch.

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• Rebekah

  05 March 2008

  Rebekah commented on this recipe

  This is so easy, looks and tastes great.

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• honeybee

  01 August 2008

  honeybee rated and commented on this recipe

  

  Made this as main meal. Two thick slices of homemade brown bread each. Mushrooms were delicious. Might try grated cheese next time so that it spreads out. Used sliced red pepper, not a jar, which was quick and easy and worked well.

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• Linette

  16 August 2009

  Linette rated this recipe

  

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Ingredients

• 4 thick slices country-style loaves , white or brown
• 2 x 20g 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 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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