Goat's Cheese Sourdough Toast with Herby Mushrooms
Goat's Cheese Sourdough Toast with Herby Mushrooms is a healthy breakfast best served with deliciously crisp Ocean Spray Cranberry Juice.
- 4 slices sourdough bread
- 300 g Chestnut mushrooms cut into quarters
- 1 tsp olive oil
- 15 g butter
- 1 tbsp fresh parsley from the garden roughly chopped
- 2 sprigs fresh thyme from the garden leaves removed and roughly chopped
- 1 tsp finely grated lemon zest
- pinch of salt and pepper
- 60 g soft goat's cheese
Set the grill to medium-hot
Heat the butter and olive oil in a large frying pan over a medium-hot heat. Add the mushrooms and cook for 5 minutes. Stirring the mushrooms frequently.
Meanwhile toast one side of the sourdough. Then spread 15g of goat's cheese to the untoasted side of each slice and grill for a couple of minutes.
When the mushrooms are golden stir through the fresh herbs, lemon zest and season with a pinch of salt and pepper.
Spoon the herby mushrooms equally over the sourdough toast. Sprinkle with extra chopped parsley and lemon zest.
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Nutritional value and price per serving are calculated from the ingredients I used and may vary. The calorie calculation does not include Ocean Spray Cranberry Juice.