Stuffed mushroom bruschettas

Name: Stuffed mushroom bruschettas
Yield: 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

Mary CadoganServes 2 for a main meal or 4 for a light supper dish.Source

30-60 minutes 800 kcal or less beginners cheese goat's cheese mushroom red pepper red peppers vegetarian veggie vegie

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

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.

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.