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Mushroom and Taleggio-stuffed Ciabatta |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
300g chestnut mushrooms, sliced
1 ciabatta loaf or 4 ciabatta rolls
4 tbsp fresh green pesto
1 jar roasted red peppers, drained
1 block taleggio, trimmed and sliced
butter
a handful of salad leaves
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Melt a knob of butter in a pan
then add the mushrooms. Cook gently until soft, then turn
up the heat to remove any excess liquid.
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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.
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Bake for 20 mins, then unwrap
and add the salad leaves on top of the mushrooms. Cut into
4 and serve with fries or wedges.
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DAILY
DINNERS 
