Large flat mushrooms are ideal for stuffing with your favorite filling. These ones are topped with slices of creamy cheese, sprinkled with pine nuts and served on toast for a smart, no-fuss light lunch or supper. If you like, add a salad.
- prep 15 min cook 15 min
- serves 2
- 4 large flat or portobello mushrooms
- A little olive oil
- 80 g Camembert or brie cheese
- 2 tablespoons dried whole grain breadcrumbs
- 2 tablespoons pine nuts
- 4 slices whole grain or multigrain bread
- 1 ripe beefsteak tomato
How to make it 30 minutes
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