Name: Stuffed mushroom bruschettas
Cook time: 30 min
Total time: 45 min
Yield: Serves 2 for a main meal or 4 for a light supper dish.
Cuisine: British
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

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Stuffed mushroom bruschettas

Stuffed mushroom bruschettas

Mary Cadogan

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Serves 2 for a main meal or 4 for a light supper dish.

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.8 out of 5.10 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving for two

kcal679
fat45g
saturates27g
carbs45g
sugars0g
fibre5g
protein27g
salt2.9g

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 3.8 out of 5.10 ratings

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