These sourdough & mushroom toasties are super simple and can be easily adapted to your taste preference. Swap the parsley for thyme or your herb or choice, and why not experiment with ricotta cheese or goats cheese. Mix it up and keep it interesting.
Preparation time
20 min
1 Preheat the oven to 150
2 Cut the bloomer into ½ inch thick slices. Place onto an oven tray lined with baking paper. Brush with olive oil and season with salt and pepper.
3 Toast in the oven for 7-8 minutes or until golden.
4 In a frying pan, on medium heat, add olive oil and butter. Fry mushrooms until soft and add freshly chopped parsley. Cook until the mushrooms for about 7-8 minutes or until the juices evaporate. Add in the cream cheese and mix thoroughly.
5 To serve, place the toasted bloomer onto a plate. Top with the mushroom mixture and finish with a sprinkle of fresh parsley.
