Baked mushrooms with quick garlic bread recipe
This tasty vegetarian supper is ready in just 30 minutes, so perfect for rustling up on busy weeknights. Meaty mushrooms are stuffed with fragrant thyme and garlic, topped with breadcrumbs and cheese and grilled until golden. Pair with a peppery salad and easy garlic bread for a dinner that won't disappoint.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 329 calories / serving
Ingredients
- 500g jar no-added-sugar chunky veg sauce
- 8 large flat mushrooms, stalks finely chopped
- 2½ tbsp olive oil
- 1 large onion, finely chopped
- 10g thyme sprigs, leaves picked
- 3 garlic cloves, 2 finely diced, 1 whole
- ½ ciabatta loaf
- 75g mature Cheddar, grated
- 90g bag rocket and babyleaf salad
Each serving contains
- Energy
- 1375kJ 329.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 29.1gProtein 13.7gFibre 4.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a large baking dish, mix the sauce with 100ml water. Add the mushrooms, gill-side up, and bake for 15 mins. Set aside. Preheat the grill to medium-high.
- Meanwhile, heat 2 tsp oil in a pan over a medium-high heat. Add the mushroom stalks, onion and thyme; cook for 10 mins until soft. Add the diced garlic for 2 mins.
- Cut 4 thick slices of ciabatta; set aside. In a food processor, blitz the remaining ciabatta into crumbs, then mix with the grated cheese and some black pepper.
- Divide the onion mixture between each mushroom. Top with the breadcrumbs.
- Brush both sides of the ciabatta slices with 1½ tbsp oil; put on a baking tray. Grill the bread and mushrooms for 3-5 mins, turning the bread halfway, until the tops are golden and the bread is toasted. Rub the toast with the whole garlic clove.
- Toss the salad with the remaining 1 tsp oil. Divide the sauce between plates and top with 2 mushrooms. Serve with a slice of garlic bread and the salad alongside.
- See more Vegetarian recipes
