Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Creamy Mushrooms on Sweet Pepper and Basil Toast

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Creamy Mushrooms on Sweet Pepper and Basil Toast

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 12 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 2


    • 1 tbsp oil
    • 200g pack waitrose spanish couchillo olives
    • 200g pack of button mushrooms
    • 65g pecorino, basil & pinenut fresh dip
    • 4 thick slices of nicholas & harris sweet pepper & basil bread.
    • shreded basil leaves
    • green salad


    1. Heat 1 tbsp oil from a 200g pack Waitrose Spanish Couchillo Olives in a frying pan over a medium heat. Add a 200g pack button mushrooms and cook for about 3-4 minutes or until just golden. Now add 3 tbsp of the drained olives and remove the pan from the heat. Leave to stand for 1 minute before stirring in ½ x 170g pack Waitrose Pecorino, Basil & Pine Nut Fresh Dip. Toast 4 thick slices Nicholas & Harris Sweet Pepper & Basil Bread. Spoon the creamy mushrooms onto the toast and top with a few shredded fresh basil leaves. Serve with a green salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars