Olive Magazine
Garlic mushroom ciabatta

Ciabatta stuffed with garlic, mushrooms and taleggio

Published: January 4, 2017 at 6:10 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

What did we do to deserve such an epic sandwich? Garlicy mushrooms, fresh green pesto, Taleggio cheese and roasted red peppers make for a delicious filling. Use brie if you want a veggie sandwich – taleggio is made with animal rennet

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal419
fat22.6g
saturates10.3g
carbs32.4g
sugars2.4g
fibre3.4g
protein19.8g
salt2.3g
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Got some extra time to spare? Try making your own ciabatta and homemade pesto to use in this satisfying sandwich.

Ingredients

  • butter
  • 1 clove garlic, crushed
  • 300g chestnut mushrooms, sliced
  • 1 loaf ciabatta
  • 4 tbsp fresh green pesto
  • 1 jar roasted red peppers, drained
  • 1 block taleggio, rind trimmed and sliced
  • a handful rocket

Method

  • STEP 1

    Melt a knob of butter in a pan then add the garlic and mushrooms. Cook gently until soft then turn up the heat to remove any excess liquid.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Split the ciabatta in half then spread both sides with the pesto. Layer up the pepper, taleggio and mushrooms. Put the top on and wrap in foil.

  • STEP 3

    Bake for 20 minutes, then unwrap and add the rocket on top of the mushrooms. Cut into 4 and serve with fries or wedges.

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