Mushroom & Gorgonzola bruschetta
Gorgonzola has a distinct and unique flavour and goes perfectly with the mushrooms on this delicious bruschetta dish
Prep: 5 mins
Cooking: 15-20 mins
Serves: 4
Nutritional information:
Energy(kcal) 395
Protein 12.2
Fat (g) 19.7
Of which saturates (g) 5.7
Carbohydrate (g) 45.2
Of which sugars (g) 2.4
Fibre (g) 2.6
Salt (g) 1.8
One of your 5-A-DAY
What you need:
- 90ml/6tbsp extra virgin olive oil
- 8 (1.5cm) thick slices ciabatta bread
- 250g pack white flat mushrooms, sliced
- 15ml/1tbsp fresh thyme leaves or 5ml/1tsp dried
- 1 clove garlic, peeled
- 75g/3oz gorgonzola piccante, crumbled
What you do:
- Preheat the oven to 20C/Fan, 180C/Gas or Mark 6. Brush 60ml/4 tbsp of the oil on both sides of the bread slices and place in a single layer on a baking sheet. Bake for 8 mins, turning once until crisp and golden.
- Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and sauté over a high heat for 6-8 mins, stirring occasionally, until golden. Remove from the heat.
- Rub the garlic clove on one side of the bruschetta slices. Then top with the warm mushrooms and gorgonzola. Pop in the oven for 1-2 mins to warm through before serving.
This page can be found at: http://www.secretsauce.co.uk/vegetarian/cheese-recipes/mushroom-and-gorgonzola-bruschetta/
Mushroom Bureau
Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.
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