Stuffed mushroom bruschettas

The big mushrooms cook to a moist meatiness under their cloak of peppers and melting goat’s cheese, a veggie dish anyone will enjoy.

4 thick slices country-style loaves, white or brown
2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
4 large flat mushrooms
200g jar roasted red peppers, either strips in oil or whole peppers in brine
150g firm goat's cheese

Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat’s cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad.