[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 30/03/2024. See terms.
Photo of Mushroom and bocconcini melts with garlic toast by WW

Mushroom and bocconcini melts with garlic toast

12
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Swap bread for this Vitamin D and iron packed veg. These mushrooms are perfect little pockets for encasing this Italian filling and are a great way to get more vegetables into your day.

Ingredients

Mushrooms

8 whole, (flat variety, 90g each), stems removed

Tomato(es)

2 medium, finely chopped

Fresh basil

2 tbs, finely chopped

Bocconcini

6 serve(s), (6x30g), thinly sliced

White sourdough bread

120 g, baguette, cut diagonally into 8 slices

Garlic

1 clove(s), halved

Rocket

2 cup(s), (60g)

Balsamic vinegar

2 tsp

Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

TIP: Flat mushrooms are large mushrooms about 8–10cm in diameter. You can also use portobello mushrooms.