Stuffed mushroom bruschettas

Stuffed mushroom bruschettas

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(9 ratings)

Prep: 15 mins Cook: 30 mins


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.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving for two

  • kcal679
  • fat45g
  • saturates27g
  • carbs45g
  • sugars0g
  • fibre5g
  • protein27g
  • salt2.9g
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  • 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


  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.

  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.

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Comments, questions and tips

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4th Apr, 2013
I wouldn't make these again unless I knew how to stop the bread from going soggy from the juice that came out of the mushrooms. Perhaps my mushrooms were too big! shame.
9th Mar, 2013
I made this on home baked brown bread for a couple of veggies that came around for a dinner party. They loved it.
29th Feb, 2012
absolutely incredible! made for me and my fella as a starter, started the meal off an absolute dream. definately make again
10th Feb, 2011
Love this and easy to make! melt in ya mouth Mmmmmmmmmmmm
22nd Jan, 2011
Have not tried this recipe yet, but looks amazing :P
1st Aug, 2008
Made this as main meal. Two thick slices of homemade brown bread each. Mushrooms were delicious. Might try grated cheese next time so that it spreads out. Used sliced red pepper, not a jar, which was quick and easy and worked well.
5th Mar, 2008
This is so easy, looks and tastes great.
20th Jan, 2008
Quick, delicious and easy, what more can I say. Great for a starter, veggie or not, quick supper or lunch.
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