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🍽️ Crispy Mushroom and Cheese Toast in the Oven

465 kcal · 30 min · 4 servings

Ingredients

• 4 large mushrooms (portobello mushrooms)
• 2 red bell peppers
• 20 ml olive oil
• salt
• pepper
• 80 g blue cheese
• 8 white bread slices
• 0.5 handful basil
• 120 g processed cheese (spreadable)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the mushrooms and cut off the stems.
3. 3. Remove the seeds from the bell pepper and cut it into thin strips.
4. 4. Toss the pepper strips with one tablespoon of oil.
5. 5. Brush the mushrooms with the remaining oil.
6. 6. Place the vegetables on a baking sheet lined with baking paper.
7. 7. Season everything with salt and pepper.
8. 8. Bake the vegetables in the oven for 15 to 20 minutes.
9. 9. Cut the blue cheese into small cubes.
10. 10. Sprinkle the cheese over the vegetables during the last 5 minutes of baking time.
11. 11. Bake the bread slices for about 5 minutes until crispy.
12. 12. Rinse the basil under cold water.
13. 13. Pluck the leaves from the stems.
14. 14. Cut the basil leaves into thin strips.
15. 15. Take everything out of the oven.
16. 16. Let the bread slices cool down briefly.
17. 17. Spread the melted cheese onto the bread slices.
18. 18. Place the portobello mushrooms on the bread.
19. 19. Distribute the pepper strips on top.
20. 20. Sprinkle the basil strips over the toast.
21. 21. Cover the toast with the second bread slice.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 465
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 52 g