Baked Mushrooms with Ciabatta
PREPARATION: 15 MINUTES, COOKING: 20–25 MINUTES
3 cloves garlic, crushed
2 teaspoons (10 ml) lemon juice
1 1/2 tablespoons (22 ml) olive oil
2 teaspoons (10 ml) balsamic vinegar
1/4 teaspoon (1 ml) freshly ground black pepper, or to taste
2 cups (500 g) tomatoes, peeled, seeded and chopped
2 pounds (1 kg) mixed button, cremini and white mushrooms, sliced
2–4 sprigs of rosemary, leaves picked and chopped, plus extra sprigs to garnish
1 teaspoon (5 ml) chopped fresh parsley or sage
4 large slices ciabatta bread
1 Preheat the oven to 400°F (200°C). Put the garlic, lemon juice, oil, vinegar and pepper in a large bowl and whisk to combine.
2 Add the tomatoes and mushrooms to the bowl of dressing. Add the rosemary and parsley and stir to combine well.
3 Spoon the tomato and mushroom mixture into a baking dish and cover with foil. Make slits in the top to release steam during cooking. Cook for 20–25 minutes, or until mushrooms are tender.
4 When they are nearly done, briefly heat the bread in the oven. Place two slices of warmed bread on each serving plate, cut side up, top with the mushroom mixture and serve immediately, garnished with the reserved rosemary.
Each serving provides
327 calories, 17 g protein, 10 g fat (2 g saturated fat), 42 g carbohydrate (4 g sugars), 11 g fiber, 396 mg sodium
|Baked Mushrooms with Ciabatta|