Photo of Mushroom and bocconcini melts with garlic toast by WW

Mushroom and bocconcini melts with garlic toast

11
11
11
SmartPoints® value per serving
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

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.

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