Mushroom and goats’ curd ‘toasties’

Mushroom and goats’ curd ‘toasties’

By
From
Cut the Carbs!
Serves
2

A toastie for breakfast has rescued many a morning, and one of the things I missed the most when I converted to a slow/low carb start to the day. Here, a perennial favourite – mushroom, goats’ cheese, spinach and basil – is reborn by replacing the bread with flat Portobello mushrooms, protecting a melting interior of cheese and greens. There’s a little avocado on top (because to an Australian, it’s hard to have a proper breakfast without some avocado on the plate) and some pine nuts for crunch. Add a wedge of lemon for a little sunshine and it’s happy-making fodder.

Take this concept and adapt it to your heart’s content. Swap around the fillings: try mozzarella for extra molten pull, or a slice of ham. And if you feel like breakfast isn’t breakfast without eggs, feel free to scramble a couple to join in the fun on the side.

Ingredients

Quantity Ingredient
4 large, flat portobello mushrooms, stems removed
1 tablespoon olive oil, plus extra to drizzle
2 handfuls baby spinach or cavolo nero
2 tablespoons goats’ curd
1/2 avocado, deseeded and cut into slim slices
12 fresh basil leaves
2 tablespoons pine nuts, toasted
sea salt
freshly ground black pepper
wedges lemon, to serve

Equipment

Quantity Ingredient
panini press

Method

  1. Turn on the panini press and brush the top and bottom of the mushrooms with the olive oil.
  2. Layer the spinach in the dark brown bellies of 2 of the mushrooms and dab the goats’ curd around on top. Sandwich with the other 2 mushrooms so the dark brown bellies are facing inwards. Place the sandwiches in the preheated panini press. If you are having difficulty getting the press to close, use metal tongs to grip the outside of the mushrooms to help chock the press at the right height. Toast the sandwiches for 5 minutes or until the mushrooms are cooked through. Transfer the sandwiches to a sheet of kitchen paper and allow the juices to seep out for a minute.
  3. Put some avocado slices, basil leaves and pine nuts on top of the toasties, season with salt and pepper and serve with lemon wedges.
Tags:
healthy
low carb
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