After-work toast with mushrooms

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4.5 10
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 8
  • 400 g Rose mushrooms
  • 1 Garlic clove
  • 4 Stem(s) Thyme
  • 8 discs brown bread
  • 300 g Raclette in slices
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp salt, pepper
  • 3 TABLESPOONS Butter
  • 7-10 Tbsp grated zest of 1 organic lemon
  • baking paper

Directions

  1. 1

    Clean the mushrooms, possibly wash and halve them. Peel and chop the garlic. Wash thyme, shake dry, remove leaves.

  2. 2

    Preheat the oven grill. Spread the breads on a baking tray lined with baking paper. Roast under the grill for 1-2 minutes, turn, cover with cheese and bake until golden brown. Fry mushrooms in hot oil, season with salt and pepper.

  3. 3

    Add butter, garlic, thyme and lemon peel and let the butter foam once. Spread on the breads.

Nutrition Facts

KCAL
330 kcal
CARBS
23 g
FATS
18 g
PROTEINS
16 g