herb and mozarella mushrooms

with garlic toasts

  • 8 thin slices baguette 
  • olive oil, for brushing 
  • sea salt and cracked black pepper 
  • 1 clove garlic, halved, for rubbing 
  • 40g butter 
  • 400g pine mushrooms, halved 
  • 2 sprigs rosemary 
  • ¼ cup sage leaves 
  • 250g buffalo mozzarella, torn
  1. Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and sprinkle with salt and pepper. Char-grill or barbecue the bread for 2–3 minutes or until golden. 
  2. Rub with the garlic and set aside.Melt the butter in a large non-stick frying pan over high heat. Add the mushrooms, rosemary, sage, salt and pepper and cook for 5 minutes or until golden. Top with the mozzarella and place under a preheated hot grill (broiler) for 2–3 minutes or until melted. Serve with the garlic toasts. Serves 4.

+ The buffalo mozzarella will melt into delicious golden pools with its characteristic stringy texture. Dip the bread into the cheese. If you don’t have a char-grill pan, simply toast the bread and rub with the garlic.

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER