Mushroom & pepper melts
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Mushroom & pepper melts

By Katy Greenwood

This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners

  • Prep:10 mins
    Cook:20 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 431
  • fat 29g
  • saturates 12g
  • carbs 20g
  • sugars 8g
  • fibre 4g
  • protein 21g
  • salt 1.5g

Ingredients

  • 1 tbsp olive oil
  • ½ red pepper, sliced
  • 1 Portobello mushroom, thickly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp thyme leaf
  • 1-2 slices crusty bread
  • 75g Camembert or Brie, sliced

Tip

Use up leftover red peppers

Add the leftover half of pepper to a pizza or salad. Or chop and stir into pasta sauce. 

Method

  1. Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.

  2. Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.

  3. Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.

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