Baguettes loaded with Mushrooms and Melty Mozzarella

Name: Baguettes loaded with Mushrooms and Melty Mozzarella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 large fresh white baguette, cut into 3 individual portions; 3 tablespoons butter, softened; 1 brown onion, sliced; 1 green bell pepper, sliced; 250 g portabello mushrooms, thickly sliced; 1 teaspoon mixed dried herbs; 1 cup mozzarella cheese, grated (125 g); olive oil; salt and pepper, to taste

Make these baguettes loaded with mushrooms once and it will become your favourite “go-to” lunch recipe when time is short.

by South African Mushroom Farmers' Association

02-10-2020 15:48

in Recipes

Having some unexpected guests coming over during lunchtime? Save the day with this quick but super delicious Baguettes loaded with Mushrooms and Melty Mozzarella recipe. It is ready under 30 minutes and your guests will love it!

All you need is fresh baguettes, portabello mushrooms, mozzarella cheese and a few other ingredients you already have at hand. The baguettes are toasted to a crispy texture and loaded with a sautéed mushroom mixture and mozzarella cheese melting down the baguettes.

Including mushrooms regularly in our diet helps to keep us healthy and strong. Mushrooms are a great source of Riboflavin which is very good for our red blood cells. They are also packed with vitamin B, niacin and pantothenic acid. Niacin is great for the digestive system and to maintain gorgeous healthy skin. Also, did you know that mushrooms are low in calories? So, they are a fantastic option to bear in mind when watching your daily calorie intake.

Make these Baguettes loaded with mushrooms once and it will become your favourite “go-to” lunch recipe when time is short.

Baguettes loaded with Mushrooms and Melty Mozzarella

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Recipe by South African Mushroom Farmers’ Association Course: Side, Light lunchCuisine: GlobalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 1 large fresh white baguette, cut into 3 individual portions
3 tablespoons 3 butter, softened
1 1 brown onion, sliced
1 1 green bell pepper, sliced
250 g 250 portabello mushrooms, thickly sliced
1 teaspoon 1 mixed dried herbs
1 cup 1 mozzarella cheese, grated (125 g)
olive oil
salt and pepper, to taste

Method

Set oven to grill setting and allow to heat.
Slice the baguette portions in half and spread the softened butter on the inside of both halves. Toast the bread either in a pan over medium low heat or on the top rack of the oven until golden brown and crisp. Set aside.
In a large pan, sauté the mushroom slices in olive oil until golden brown. Season with mixed herbs, salt and pepper. Set aside.
In the same pan, sauté the onion and peppers for 5 minutes until they have softened.
To construct the sandwich, lay the bottom of each baguette portion on a baking sheet. Begin layering the onions and peppers, followed by a sprinkling of grated cheese, then mushrooms, then another sprinkle of cheese. Repeat until all toppings have been used or you have reached your desired level of filling.
Place the sandwich halves in the oven under the grill. Grill for 2-3 minutes or until the cheese has melted. Remove from the oven, top with the other baguette half and serve.