The BBC Good Food logo
Stuffed mushroom bruschettas

Stuffed mushroom bruschettas

By
Rating: 4 out of 5.9 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.9 ratings

Sponsored content