Vegetarian recipe for Cheesy Mushrooms, served on slices of freshly baked baguette
400g mixed mushrooms – slice
5g rosemary – strip leaves off and chop
10g sage leaves (whole)
150g bocconcini – sliced
40g butter (from your pantry)
olive oil, salt and pepper (from your pantry)
Preheat oven to 180⁰C. When hot, bake the baguettes for about 12 minutes until crusty and nicely browned. Remove from oven and set aside to cool.
Prepare all the ingredients as indicated above.
Place a large frying pan over medium to high heat. Add the butter, and once melted, add the mushrooms, rosemary and sage. Season to taste with salt and pepper. Cook for about 5 minutes – stirring occasionally – until the mushrooms start to brown. Add the bocconcini to the pan and place under a hot grill for about 6 minutes until the cheese melts.
To serve, cut the baguettes into thick slices. Divide the slices between the plates and top with the cheesy mushroom mix.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.