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Italian style baked cheesy mushrooms
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Total Time:
40 minutes
Savory baked mushrooms, perfect as a main dish or a tasty side.
Ingredients:
  • 8 thin slices good-quality ciabatta bread or a few carta di musica (music bread) broken up into rough pieces
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 cloves garlic peeled and finely sliced
  • 8 rashers higher-welfare smoked streaky bacon roughly chopped
  • a few sprigs fresh thyme leaves picked
  • 4 good handfuls mixed wild mushrooms (such as chanterelles, girolles, blewits and morels)
  • 1 dried chilli
  • 125 g scamorza or buffalo mozzarella ball
  • 2 handfuls rocket washed and spun dry
  • 2 heads dandelion washed and spun dry
  • 2 handfuls watercress washed and spun dry
  • ½ lemon
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Toast ciabatta slices on a griddle pan until nicely marked. Tear up the bread, toss with olive oil, salt, and pepper. Drizzle olive oil in an earthenware dish, add the seasoned bread. In the same bowl, combine garlic, bacon, thyme, mushrooms, and dried chilli. Toss, then spread over the bread. Tear scamorza on top, drizzle with more olive oil, bake for 30 minutes until mushrooms are crispy and cheese is melted. Meanwhile, prepare a salad with washed leaves and lemon, olive oil dressing. Serve the baked mushrooms with salad. Enjoy!

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