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.
Build-your-own-bruschettas
Serves 4
Easy
Prep:
Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies
Skip to ingredients
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For the artichoke topping
- 400g can artichoke heartin water, drained
- zest ½ lemonand squeeze juice
- small handful basilor mint, roughly chopped
- 1 garlic clovechopped
- drizzle olive oil
For the walnut topping
- 50g walnut halvestoasted
- 140g ricotta
- 1 tbsp grated parmesanor veggie alternative
- squeeze lemon juice
To serve
- 100g green olive
- 100g semi-dried tomatoes
- 2 handfuls rocket
- rustic loaf(400g), cut into chunky slices
Make it non-veggie
- 2 slices Parma hamper portion
Nutrition: per serving
- kcal483
- fat22g
- saturates5g
- carbs61g
- sugars7g
- fibre8g
- protein15g
- salt3g
Method
step 1
For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.
