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Stuffed mushroom bruschettas

Stuffed mushroom bruschettas

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A star rating of 3.6 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 for a main meal or 4 for a light supper dish.

The big mushrooms cook to a moist meatiness under their cloak of peppers and melting goat’s cheese, a veggie dish anyone will enjoy.

  • Vegetarian
Nutrition: per serving for two
NutrientUnit
kcal679
fat45g
saturates27g
carbs45g
sugars0g
fibre5g
protein27g
salt2.9g
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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

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2002

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A star rating of 3.6 out of 5.9 ratings
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