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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.