Stuffed mushroom bruschettas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 for a main meal or 4 for a light supper dish.
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.
