Portobello mushroom sandwich
Serves: 4
Ingredients
- 4 portobello mushrooms
- 3 garlic cloves, peeled, minced
- 2 tbsp olive oil
- ½ onion, peeled, finely chopped
- 50g breadcrumbs
- 1 tbsp fresh parsley
- 225g plain cream cheese
- 1 tbsp lemon juice
- salt and pepper
- 1 ciabatta, quartered and sliced in half lengthways
Method
- Preheat oven to 200C/Gas 6.
- Clean mushrooms, remove stalks and cut stalks very finely.
- Heat the oil in a frying pan over a medium heat, add the garlic, mushroom stalks and onion and cook gently until softened.
- Set aside to cool.
- When cool, add half the breadcrumbs, parsley, cream cheese and lemon juice.
- Mix to a paste.
- Brush mushrooms with olive oil on both sides, then place fins side up on a baking tray.
- Spread over the paste, sprinkle with remaining breadcrumbs, place in oven and bake for 15 mins.
- While baking, brush the ciabatta on top and under sides with a little olive oil, sprinkle with salt and toast under a medium grill until golden.
- Turn over and brush flesh sides of bread with olive oil and salt, place a mushroom in each to make sandwiches.
