Mushroom & pepper melts
By Katy Greenwood
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 1This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners
Nutrition and extra info
Additional info
- Easily doubled
- Vegetarian
Nutrition info
Nutrition per serving
- kcalories
- 431
- protein
- 21g
- carbs
- 20g
- fat
- 29g
- saturates
- 12g
- fibre
- 4g
- sugar
- 8g
- salt
- 1.5g
Ingredients
- 1 tbsp olive oil
- ½ red pepper, sliced
- 1 Portobello mushroom, thickly sliced
- 1 garlic clove, finely chopped
- 1 tsp thyme leaf
- 1-2 slices crusty bread
- 75g Camembert or Brie, sliced
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Method
- Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
- 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.
- 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.
Recipe from Good Food magazine, October 2013
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