Stuffed Mushroom Toasties

Serves 2

Time 15 minutes

Ingredients

2 field or large portobello mushrooms 

Extra virgin olive oil 

½ cup goat cheese (chevre) 

¼ cup chopped semi-dried tomatoes 

2 tsp - 1 tbsp caramelised onion 

1 tbsp freshly sliced basil leaves 

3 tbsp almond meal 

2 slices thick cut sourdough bread 

1 clove garlic

1-1.5 tbsp good quality mayonnaise 

Good quality chilli sauce - to taste

1 cup loose-packed rocket 

Salt and pepper

Method

Heat the oven grill to medium high. Brush the flat side of the mushroom with extra virgin olive oil. Flip the mushroom, stem side up, remove stem (set aside in a container for stocks). 

In a bowl combine the goat cheese, semi-dried tomatoes, caramelised onion and basil and smash together. Spread around each of the mushrooms. 

Top with almond meal, spray or drizzle with extra virgin olive oil then place under the grill to cook for 7-8 minutes. 

When the mushrooms are almost cooked, brush one side of the bread with a little bit of extra virgin olive oil, then rub some garlic into the bread. Place under the grill for 2-3 minutes or until golden. Remove then flip to the alternate side and grill for another 1-2 minutes. 

Once the mushrooms and the bread are grilled, put the finishing touches on the toastie. Spread mayonnaise onto the sourdough, then add the grilled mushrooms. 

Drizzle with some chilli sauce and finish with the rocket on top. A delicious open-style toastie, with plenty of flavour and good nutrition too.