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Herbed garlic mushrooms with goat’s cheese bruschetta

A recipe from the Good Food collection.


Herbed garlic mushrooms with goat’s cheese bruschetta
Herbed garlic mushrooms with goat’s cheese bruschetta
80 g butter
4 cloves garlic, crushed
⅔ cup (20 g) chopped fresh flat-leaf parsley
4 large field mushrooms (100 g each), stalks removed
4 large slices crusty Italian bread, sliced on the diagonal
2 tablespoons olive oil
150 g goat’s cheese, at room temperature
40 g baby rocket leaves


1. Preheat the oven to moderate 180°C (350°F/Gas 4). Melt the butter in a small saucepan, add the garlic and parsley, and cook, stirring, for 1 minute, or until well combined. Spoon the mixture evenly over the underside of the mushrooms. Line a baking tray with baking paper. Place the mushrooms on the tray, filling-side-up, and cover with foil. Bake for 20 minutes, or until softened and cooked through.

2. Towards the end of the mushrooms%rsquo cooking time, brush both sides of the bread with the olive oil and grill or chargrill until crisp and golden on both sides.

3. Spread the bruschetta with the soft goat%rsquos cheese and top with the rocket. Cut the hot garlic mushrooms in half and place two halves on each bruschetta, then drizzle with the cooking juices and season with ground black pepper. Serve immediately to prevent the bread from going soggy.

Main ingredient:
Cheese, Mushroom
Side Dish, Starter/Entree


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