Mushroom and bocconcini melts with garlic toast
8 whole, (flat variety, 90g each), stems removed
2 medium, finely chopped
2 tbs, finely chopped
6 serve(s), (6x30g), thinly sliced
White sourdough bread
120 g, baguette, cut diagonally into 8 slices
1 clove(s), halved
2 cup(s), (60g)
1 x 3 second spray(s)
- Preheat grill on medium-high. Lightly spray mushrooms with oil. Place, stem-side up, on a baking tray. Grill for 8 minutes or until tender.
- Meanwhile, combine tomatoes and basil in a small bowl. Divide tomato mixture among mushrooms. Top with bocconcini. Grill for 3–4 minutes or until light golden.
- Place bread on a baking tray. Grill for 1–2 minutes on both sides or until golden. While warm, rub 1 side with cut side of garlic and lightly spray with oil. Place rocket, oil and vinegar in a small bowl and toss to combine. Serve mushrooms with toast and rocket mixture.