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%)
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.
Serves
12
Prep
15m
Cooking
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
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.
