By Maria Kuehn from London
Ingredients
2 portabello mushrooms
1 tbsp olive oil
25g butter
2 tsp Colman’s Dijon Mustard
50g grated gruyère cheese
1 large ciabatta roll
Black pepper
1 tbsp very finely chopped chives
Instructions
- Heat oven to 180ºC (350ºF or Gas Mark 4)
- Brush the mushrooms with olive oil, roast in the oven for about 16 minutes until golden
- Meanwhile split the rolls and toast under the grill. Remove and spread the butter and Dijon Mustard onto the rolls
- Take the mushrooms from the oven, carefully place them onto the ciabatta halves, top with the grated gruyère and toast under the grill for about two minutes or until the cheese is melting and bubbling
- Sprinkle with the chopped chives and a couple of grinds of black pepper.
By Maria Kuehn, London
Ingredients
2 portabello mushrooms
1 tbsp olive oil
25g butter
2 tsp Colman’s Dijon Mustard
50g grated gruyere cheese
1 large ciabatta roll
Black pepper
1 tbsp very finely chopped chives
Instructions
- Heat oven to 180ºC (350ºF or Gas Mark 4)
- Brush the mushrooms with olive oil, roast in the oven for about 16 minutes until golden
- Meanwhile split the rolls and toast under the grill. Remove and spread the butter and Dijon Mustard onto the rolls
- Take the mushrooms from the oven, carefully place them onto the ciabatta halves, top with the grated gruyère and toast under the grill for about two minutes or until the cheese is melting and bubbling
- Sprinkle with the chopped chives and a couple of grinds of black pepper.
