- 4 mushroom steaks
- olive oil, for brushing
- sea salt flakes and freshly ground
- black pepper
- 1 clove garlic, crushed
- 100 g thinly sliced mozzarella
- a few sprigs of fresh oregano
- ciabatta, sliced, for serving
- finely grated Parmesan, for sprinkling
Preheat the oven to 190°C.
Brush the mushroom steaks or quickly rinse and dry well. Trim the stalks. Brush with olive oil. Season and smear with garlic.
Sandwich with sliced mozzarella and oregano. Place on a square of greaseproof paper on a baking tray.
Bake for 15 minutes or until just cooked and still meaty.
At the same time, bake the sliced ciabatta, until crisp and golden.
Serve the mozzarella mushrooms on the toasted bread.
Spoon over the pan juices, sprinkle with Parmesan and add a twist or two of black pepper.
Serve immediately while the mozzarella is hot and oozing – it will toughen on cooling.
Per serving: 1159kJ, 18.4g protein, 18.2g fat, 8.8g carbs
When you run out of options for weekday dinners, try this easy, wholesome idea. Replace the bread with a fresh garden salad if you're counting carbs.