Baked Mushrooms with Ciabatta

Mushrooms are a good source vitamin B2, also known as riboflavin. This is essential for the body to be able to use energy from food and will help you to get going for the day.


Serves 2
adults
327
Kcals
per serving

5 Mins
prep

20 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

2 large portobello flat mushrooms   (200g)
1 large spring onion, finely sliced  (10g)
1/2 clove garlic, finely sliced  (3g)
1 sprig fresh thyme, leaves removed  (1g)
Brie sliced  (60g)
1 tsp fresh flat leaf parsley finely chopped  (5g)
Fresh or store-bought breadcrumbs  (25g)
1/2 loaf ciabatta bread  (120g)

Method

  1. Preheat the oven to 200C
  2. Lay the mushrooms on medium sized baking tray and sprinkle with the spring onion, garlic and leaves from the thyme. Place Brie slices on top and cover with a mixture of breadcrumbs and parsley.
  3. Bake in the oven for 15 to 20 minutes until the breadcrumbs are brown and the mushrooms are cooked through.
  4. Meanwhile cut the ciabatta in half and toast
  5. Place a mushroom on top of each slice of toast and serve.
Back

Nutritional information per serving

327kCal, 1377kJ
15.8g
11.9g
5.9g
41.8g
2.6g
3.2g
591mg

© The Vegetarian Society