- Serves: 6
- Preparation: 10 minutes
- Cooks In: 15 minutes
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Ingredients
600 g Australian Portobello mushrooms, finely sliced
12 slices, white bread
1 cup grated cheese (tasty or cheddar)
1 tbsp olive oil (or butter)
1 pinch kosher salt (or fine sea salt)
1 pinch cracked black pepper
½ tsp garlic powder (optional)
1 pinch thyme, to taste (optional)
1 tbsp butter (or olive oil), for the bread
BBQ sauce, for serving (optional)
Method
1
Heat olive oil or butter in a frying pan over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden and slightly caramelised. Season with salt, pepper, thyme and garlic powder if using.
2
Butter one side of each slice of bread.
3
Lay slices of bread butter-side down. Spoon the cooked mushrooms evenly across the slices, then sprinkle grated cheese over the top.
4
Place the remaining bread slices on top, butter-side up.
5
Heat on a pan or sandwich press. Cook each toastie for 3 to 5 minutes, or until the bread is golden and crispy and the cheese has melted.
6
Remove, cut in half and serve hot with BBQ sauce for dipping.
Ingredients
600 g Australian Portobello mushrooms, finely sliced
12 slices, white bread
1 cup grated cheese (tasty or cheddar)
1 tbsp olive oil (or butter)
1 pinch kosher salt (or fine sea salt)
1 pinch cracked black pepper
½ tsp garlic powder (optional)
1 pinch thyme, to taste (optional)
1 tbsp butter (or olive oil), for the bread
BBQ sauce, for serving (optional)
