Mushroom & pepper melts

Mushroom & pepper melts

By Katy Greenwood
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Prep: 10 mins Cook: 20 mins

Easy

Serves 1
This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat29g
  • saturates12g
  • carbs20g
  • sugars8g
  • fibre4g
  • protein21g
  • salt1.5g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ red pepper, sliced
  • 1 Portobello mushroom, thickly sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 garlic clove, finely chopped
  • 1 tsp thyme leaf
  • 1-2 slices crusty bread
  • 75g Camembert or Brie, sliced

Method

  1. Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.

  2. Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.

  3. Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.

  • Tip

    Use up leftover red peppers

    Add the leftover half of pepper to a pizza or salad. Or chop and stir into pasta sauce. 

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