- 0:15 Prep
- 0:27 Cook
- 4 Servings
- Capable cooks
Mushrooms go from plain side to main event in this fun meal.
Ingredients
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8 flat mushrooms, stems trimmed
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240g pkt cherry truss tomatoes
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45g butter, chopped
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20g (1/4 cup) finely grated parmesan
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1 tablespoon chopped fresh continental parsley
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3 crusty sourdough bread rolls
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2 eggs, lightly whisked
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125ml (1/2 cup) milk
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2 tablespoons basil pesto
Method
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Step 1Preheat oven to 220°C. Place the mushrooms, stem-side up, and tomatoes in a baking dish. Divide one-third of the butter among the mushrooms. Season with salt and pepper. Bake for 10-15 minutes or until tender.
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Step 2Meanwhile, combine the parmesan and parsley on a large plate. Trim the ends from the bread rolls and cut each roll diagonally into 4 slices. Combine the egg and milk in a large, shallow dish. Soak the bread in the egg mixture, turning, until all the liquid is absorbed.
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Step 3Melt half the remaining butter in a large frying pan over medium heat. Cook half the bread for 2-3 minutes each side or until golden. Add to the parmesan mixture. Toss to lightly coat. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining butter, bread and parmesan mixture. Divide the toast, mushrooms and tomatoes among serving plates. Top with the pesto.
- Vegetarian
Nutrition
-
1570 kj
Energy
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20g
Fat Total
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9.5g
Saturated Fat
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4.5g
Fibre
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15g
Protein
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34g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Chicken with tomatoes, mushrooms and pesto: Omit the eggs and milk. Cook 4 chicken breast fillets in butter in step 3. Increase bread rolls to 4 and serve whole with chicken, mushrooms, tomato and pesto.
French toast with bacon: Omit the mushrooms. Reduce butter to 30g. Preheat grill on high. Cook 4 bacon rashers under grill until golden. Serve with the toast, tomatoes and pesto.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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