Roasted Mushroom Garlic Toastie
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 3
- 500g/1.1lbs white or brown mushrooms
- 100ml/3.5ozs. olive oil
- 6 slices sourdough bread
- 60g/2ozs butter
- 120g/4ozs. parmesan
- 150g/5ozs. scarmoza (can also use tasty/cheddar cheese)
- 100g/3.5ozs. tasty or cheddar cheese
- 1 cup baby spinach leaves
- Salt and pepper
- 1/4 cup Garlic Dip
Step 1 - First roast the mushrooms. Preheat oven to 200C/400F and line a large baking tray with parchment. Quarter or sixth the mushrooms (most of mine were quartered but a few were bigger so I cut them into sixths). Toss in the oil and spread out on the baking sheet and roast for 35-40 minutes. I like it when they're a little crispy on the edges so sometimes I roast them for a bit longer.
Step 2 - Set your oven on a low heat (around 100C/212F) and line a baking tray with parchment. Butter the outside of the sourdough slices and press about a tablespoon of grated parmesan in the butter. Fry the bread cheese and butter side down until golden and crisp and then place on the baking tray and keep warm in the oven for a few minutes while you finish of the filling.
Step 3 - Place the roasted mushrooms into the pan and add the cheeses and spinach and allow the cheese to melt, the spinach to soften and the cheese to crisp up a little. Season generously with salt and pepper.
Step 4 - Take a slice of sourdough and spread it thickly with garlic sauce on the non cheesy side (the crispy cheese side will go on the outside). Add a layer of mushrooms and cheese and place the top on with the cheese on the outside. Repeat with the remaining and serve straight away.