ROASTED MUSHROOM AND MASCARPONE TOSTATI MELT
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 807.1
- Total Fat: 67.6 g
- Cholesterol: 152.6 mg
- Sodium: 609.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.5 g
- Protein: 20.7 g
View full nutritional breakdown of ROASTED MUSHROOM AND MASCARPONE TOSTATI MELT calories by ingredient
Introduction
https://www.sbs.com.au/food/recipes/mushroom-cheese-toastie https://www.sbs.com.au/food/recipes/mushro
om-cheese-toastie
Number of Servings: 2
Ingredients
-
1.5 tbsp Olive Oil
250 grams Portabella Mushrooms
100 grams Butter, unsalted
1 tbsp chopped Shallots
2 clove Garlic
2 tsp Thyme, fresh
4 slice Bread, white (white bread)
1 tsp or 1 packet Yellow Mustard
50 grams Cheddar Cheese
50 gram(s) Cheese Mozarella - 1 slice of slab 5/8" thick 30 grams
Tips
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Directions
Preheat a sandwich press, if you have one.
Heat the oil in a large frying pan over high heat, add the mushrooms and cook until they have released their water and started to colour.
Turn the heat to low, add half the butter, then all of the shallots, garlic and thyme and continue cooking until the mushrooms are cooked through and the butter has started to brown. Check the seasoning. Remove the pan from the heat and place to one side.
Thinly spread the mustard onto one side of the slices of bread. Lay the cheddar slices on top of half of the slices, spoon on the mushroom mixture, then finish with the mozzarella slices. Sandwich with the remaining bread slices.
If using a sandwich press, melt the remaining butter and brush on the both sides of each sandwich. If not using a sandwich press, melt the remaining butter in a large frying pan over medium heat, then add the sandwiches to the pan. Toast the sandwiches until the cheese is melted and the outside is golden.
Cut in half to serve.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Heat the oil in a large frying pan over high heat, add the mushrooms and cook until they have released their water and started to colour.
Turn the heat to low, add half the butter, then all of the shallots, garlic and thyme and continue cooking until the mushrooms are cooked through and the butter has started to brown. Check the seasoning. Remove the pan from the heat and place to one side.
Thinly spread the mustard onto one side of the slices of bread. Lay the cheddar slices on top of half of the slices, spoon on the mushroom mixture, then finish with the mozzarella slices. Sandwich with the remaining bread slices.
If using a sandwich press, melt the remaining butter and brush on the both sides of each sandwich. If not using a sandwich press, melt the remaining butter in a large frying pan over medium heat, then add the sandwiches to the pan. Toast the sandwiches until the cheese is melted and the outside is golden.
Cut in half to serve.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ALL_SMILES_4U.