Mixed Mushrooms and Cheese Sandwiches
"From one of our national supermarkets."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (282.4 g)
- Calories 625.6
- Total Fat - 34.8 g
- Saturated Fat - 10.5 g
- Cholesterol - 45.2 mg
- Sodium - 1882.5 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 6.6 g
- Sugars - 4.1 g
- Protein - 31.5 g
- Calcium - 624.7 mg
- Iron - 4.1 mg
- Vitamin C - 63.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat a barbecue grill on medium-high. In a food processor, pulse goat’s cheese and yoghurt until smooth and season to taste.
Step 2
Place a veggie grill basket on the grill and in a medium bowl, toss sliced mushrooms with 1 tbs oil and add to grill basket and cook, stirring frequently, for 8-10 mins or until browned and tender (alternatively, cook in a frying pan over medium-high heat) and then return to the bowl and stir in garlic and season and then let cool slightly before stiring in grated Gruyère or Swiss cheese.
Step 3
Brush portobello mushrooms with 2 tbs oil and season. and cok on the grill, stem-side down, for 5 mins and turn and cook for 3 mins or until tender.
Step 4
Transfer to a plate, stem-side up and top with the mushroom mixture and return to the grill and cook, covered, for 3 mins or until the cheese melts.
Step 5
Cook bread on the grill for 1 min each side or until lightly charred and then rub extra garlic over one side of each bread slice.
Step 6
Spread half the bread with goat’s cheese mixture and top with the stuffed portobello mushrooms and rocket and then top with remaining bread to serve.
Tips
- Grill basket.
0 Reviews
You'll Also Love
