Ingredients
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8 flat mushrooms, stems trimmed
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240g pkt cherry truss tomatoes
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45g butter, chopped
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20g (1/4 cup) finely grated parmesan
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1 tablespoon chopped fresh continental parsley
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3 crusty sourdough bread rolls
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2 eggs, lightly whisked
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125ml (1/2 cup) milk
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2 tablespoons basil pesto
Method
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1Preheat oven to 220°C. Place the mushrooms, stem-side up, and tomatoes in a baking dish. Divide one-third of the butter among the mushrooms. Season with salt and pepper. Bake for 10-15 minutes or until tender.
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2Meanwhile, combine the parmesan and parsley on a large plate. Trim the ends from the bread rolls and cut each roll diagonally into 4 slices. Combine the egg and milk in a large, shallow dish. Soak the bread in the egg mixture, turning, until all the liquid is absorbed.
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3Melt half the remaining butter in a large frying pan over medium heat. Cook half the bread for 2-3 minutes each side or until golden. Add to the parmesan mixture. Toss to lightly coat. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining butter, bread and parmesan mixture. Divide the toast, mushrooms and tomatoes among serving plates. Top with the pesto.
Source: taste.com.au
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