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Curtis Stone’s mixed mushroom and cheese sandwiches

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Turn a mushroom and cheese sandwich into something special with some help from the grill.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Mushroom toasted sandwiches

Ingredients

  • 110g Coles Tasmanian Goats Cheese
  • 1/4 cup (70g) Greek-style yoghurt
  • 200g brown cup mushrooms, sliced
  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 1 garlic clove, finely chopped
  • 1 cup (125g) grated Gruyère or Swiss cheese
  • 4 large portobello mushrooms, stems removed
  • 8 slices Coles Finest by Laurent White Sourdough Vienna*
  • 1 garlic clove, extra
  • 2 cups loosely packed Coles Australian Baby Rocket

Nutritional information

Per Serve: Energy: 2422kJ/579 Cals (28%), Protein: 22g (44%), Fat: 37g (53%), Sat Fat: 11g (46%), Carb: 37g (12%), Sugar: 3g (3%), Dietary Fibre: 5g (17%), Sodium: 742mg (37%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue grill on medium-high. In a food processor, pulse goat’s cheese and yoghurt until smooth. Season.

  2. Step 2

    Place a veggie grill basket on the grill. In a medium bowl, toss sliced mushrooms with 1 tbs oil. Add to grill basket and cook, stirring frequently, for 8-10 mins or until browned and tender (alternatively, cook in a frying pan over medium-high heat). Return to the bowl and stir in garlic. Season. Cool slightly. Stir in grated Gruyère or Swiss cheese.

  3. Step 3

    Brush portobello mushrooms with 2 tbs oil and season. Cook on the grill, stem-side down, for 5 mins. Turn and cook for 3 mins or until tender. Transfer to a plate, stem-side up. Top with the mushroom mixture. Return to the grill and cook, covered, for 3 mins or until the cheese melts.

  4. Step 4

    Cook bread on the grill for 1 min each side or until lightly charred. Rub extra garlic over one side of each bread slice. Spread half the bread with goat’s cheese mixture. Top with the stuffed portobello mushrooms and rocket. Top with remaining bread to serve.
     
    *Selected stores only.

     

Recipe tip

COOK. STORE. SAVE. 
Clever storage: Keep the leftover oil in the goat’s cheese jar in the fridge for up to 2 weeks. Use it as a dressing for leafy salads.