Toasts with Mushrooms and Herb Cheese

    25 minutes

    Lovely snacks or as breakfast, mushrooms are cooked with garlic and herbs and then served on top of a ricotta spread.

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    Serves: 4 

    • 1/2 cup (130g) low-fat soft cheese, such as ricotta
    • 2 celery stalks, finely chopped
    • 1/4 cup (15g) finely chopped fresh parsley
    • good pinch of cayenne pepper
    • 500g chestnut or button mushrooms
    • 1 garlic clove, crushed
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons light sour cream
    • 1 teaspoon water
    • 1 teaspoon lemon juice
    • salt and pepper
    • 8 thick slices cut from a small loaf of mixed seed bread

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Put the cheese, celery, parsley and cayenne pepper in a bowl and mix well together. Set aside in a cool place until needed. Preheat the grill to high.
    2. Leave any small mushrooms whole and halve any larger ones. Place all the mushrooms in a large heavy-based frying pan, preferably non-stick, and add the garlic, thyme, sour cream and water. Cover and cook gently for 3–4 minutes or until the mushrooms are just tender and have given up their juices. Add the lemon juice and salt and pepper to taste.
    3. While the mushrooms are cooking, toast the bread slices on both sides under the grill. While still warm, spread one side of each piece of toast with some of the soft cheese mixture, then cut each piece in half.
    4. Arrange the toasts on individual serving plates. Spoon the hot mushroom mixture over the toasts and serve immediately.

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