Mushroom and bocconcini melts with garlic toast
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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