Chorizo, mushrooms and brie on sourdough

A quick and easy idea for breakfast, brunch or lunch, try this delicious twist on bruschetta topped with spicy chorizo, golden mushrooms and gooey brie.

12

15m

10m

Ingredients

  • 200g brown mushrooms, halved
  • 1 garlic clove, crushed
  • 1 tbs olive oil
  • 2 chorizo sausages, thinly sliced diagonally
  • 12 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna
  • 100g brie, thinly sliced
  • Baby rocket leaves, to serve
  • Basil leaves, to serve

  • 40g baby rocket leaves
  • 1 cup basil leaves
  • 1 garlic clove, crushed
  • 1/3 cup (25g) finely grated parmesan
  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 cup (60ml) extra virgin olive oil

Method

STEP 1

To make the rocket & basil pesto, process rocket, basil, garlic, parmesan and pine nuts in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Combine the mushroom, garlic and oil in a bowl. Season. Cook mushroom mixture on the grill, turning occasionally, for 3-5 mins or until the mushroom is golden brown and tender. Transfer to a bowl.

STEP 3

Cook the chorizo on the grill for 1 min each side or until caramelised. Add to the mushroom mixture in the bowl. Cook the bread on the grill for 1 min each side or until lightly charred. Transfer to a serving platter.

STEP 4

Arrange brie over the bread. Spoon over chorizo mixture. Top with rocket and basil. Drizzle with pesto. Season.

Dietary Information

Peanut-free
Egg-free
Sesame-free
Soy-free
No added sugar

Nutrition Information

Per Serve

Energy: 1237kJ/296 Cals (14%)

Protein: 13g (26%)

Fat: 20g (29%)

Sat fat: 6g (25%)

Carb: 15g (5%)

Sugar: 1g (3%)

Fibre: 3g (10%)

Sodium: 452mg (23%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.