Serve as a starter, or with a salad as a main.

Value for money

Health

The average rating for this recipe is 3.

There has been 1 vote for this recipe.

Serves 4

Ingredients

• 30 g butter
• 4 jumbo mushrooms
• 1 small aubergine, cut into 4 slices, each 1/2 inch thick
• 85 g soft cheese with garlic
• 1 large tomato, cut into 4 slices
• 85 g mozzarella, grated
• 2 white muffins

Method

1. Melt the butter in a pan and use some to grease a baking tray. Place the aubergine slices on the tray and brush with a little olive oil.
2. Bake in a preheated oven at 200°C for 5 minutes.
3. Turn the aubergine slices over and brush with oil.
4. Trim the stems off the mushrooms so they have a flat base and brush with oil. Put on the tray with the aubergine and bake for 5 minutes.
5. Drain off the juices, keeping them to one side. Divide the soft chhese between the mushroom caps.
6. Halve the muffins and toast the cut sides. Put on the baking tray and spoon over the reserved juices.
7. Place a mushroom on each half of muffin. Top with a slice of tomato and aubergine, then sprinkle with mozzarella.
8. Return to the oven for 5 minutes, then place until a warm grill until the mozzarella starts to brown.
9. Serve with salad.

Please rate this recipe:

1 2 3 4 5

search WWW search Student Cookery World

More Vegetarian recipes.
More main courses.
Back to home.