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Creamy Mushrooms on Sweet Pepper and Basil Toast
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Creamy Mushrooms on Sweet Pepper and Basil Toast
- Preparation time: 5 minutes
- Cooking time: 12 minutes
-
Total time:
17 minutes
Serves: 2
Ingredients
- 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
Method
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2648.472kJ 633.0kcal |
|---|---|
| Fat | 37.5g |
| Saturated Fat | 8.0g |
| Sugars | 4.1g |
| Salt | 2.4g |
This recipe was first published in March 2006.
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