Recipe

DNUCheesy Mushrooms on Baguette

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DNUCheesy Mushrooms on Baguette

A delicious mix of button and exotic mushrooms sautéed in fresh rosemary and sage leaves and then topped with fresh, melted bocconcini. Served on slices of freshly baked baguette.




Ingredients to serve 2

  • 1 x baguettes
  • 200g x mixed mushrooms – slice
  • 3g x rosemary – strip leaves off and chop
  • 5g x sage leaves (whole)
  • 75g x bocconcini - sliced
  • 20g x butter (from your pantry)
  • . x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 2 x baguettes
  • 400g x mixed mushrooms – slice
  • 5g x rosemary – strip leaves off and chop
  • 10g x sage leaves (whole)
  • 150g x bocconcini - sliced
  • 40g x butter (from your pantry)
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

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.

Step 2

Prepare all the ingredients as indicated above.

Step 3

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.

Step 4

To serve, cut the baguettes into thick slices. Divide the slices between the plates and top with the cheesy mushroom mix.