Meat-free Monday..Herby baked mushrooms and sour dough bruschetta, Lay The Table
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Meat-free Monday..Herby baked mushrooms and sour dough bruschetta

Meat-free Monday..Herby baked mushrooms and sour dough bruschetta, Lay The Table

I had this for breakfast this morning. It doesnt look much and  is probably the easiest thing Ive cooked for a while but also one of the tastiest. 

Serves 1-2

2 portobello mushrooms
50g softened butter
1 tsp mixed herbs
1 tsp Dijon mustard
Pinch of sea salt
1/2 tsp black pepper
2-4 slices of sour dough bread
1 garlic clove, peeled and bashed to release the oils
Extra virgin olive oil, to drizzle

1. Preheat the oven to 180C/Gas 4.

2. In a small bowl, mix the butter, herbs, mustard, salt and pepper.

Meat-free Monday..Herby baked mushrooms and sour dough bruschetta, Lay The Table

3. Remove the woody stalk from the mushrooms and lay them upside down in a baking dish.

Meat-free Monday..Herby baked mushrooms and sour dough bruschetta, Lay The Table

4. Add a big knob of the butter mixture into the centre of each mushroom. Cover with tin foil and bake in the oven for 20 mins.

Meat-free Monday..Herby baked mushrooms and sour dough bruschetta, Lay The Table

5. Meanwhile, toast the bread, then rub each slice with the garlic and drizzle with olive oil.

6. Remove the mushrooms from the oven and lay onto a slice of toast. Drizzle over the juices collected at the bottom of the dish.

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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