After-work toasted bread with mushrooms

For 8 pieces
  • 400 g rose mushrooms
  • 1 Garlic clove
  • 4 stem (s) Thyme
  • 8 slices gray bread
  • 300 g Raclette in slices
  • 2 EL Oil
  • salt, pepper
  • 3 EL Butter
  • grated zest of 1 organic lemon
  • baking paper
20 minutes
very easy
1.
Clean the mushrooms, wash them if necessary and cut them in half. Peel and chop the garlic. Wash thyme, shake dry, strip off leaves.
2.
Preheat the oven grill. Spread the bread on a parchment-lined baking sheet. Roast under the grill for 1–2 minutes, turn, top with cheese and bake until golden brown. Fry the mushrooms in hot oil, season well with salt and pepper.
3.
Add the butter, garlic, thyme and lemon peel and let the butter froth up once. Spread over the bread.
1 piece approx:
  • 330 kcal
  • 16 g protein
  • 18 g fat
  • 23 g carbohydrates

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