Menu

Mini mushroom parmesan toasts

Prep 5 & 20 min – Cook 10 & 5 min / Serves 4-10 / Photographer - Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

This little treat is great for a starter and well received at gatherings. It is a bit fiddly so you will need to be patient, but we think the effort is well worth it from the taste and the presentation.

Ingredients

  • 30g / 1oz butter – for toasts – melt in a small pot on low heat
  • 8 slices white bread – crusts removed, sliced in quarters
  • 150g / 5.4oz button mushrooms – washed, finely diced
  • 5 tablespoons parmesan cheese – grated finely
  • 50g / 1.8oz butter – for topping – melt in a small pot on low heat
  • 2 tablespoons white flour
  • 1 cup milk
  • 8 black olives – deseeded, halved
  • 1/4 capsicum – washed, cut into 16 small squares

Check All / Uncheck All

Directions

  1. Preheat a fan forced oven to 180C / 356F.
  2. Melt butter for toasts and prepare the bread.
  3. Brush the melted butter on each side of the quartered slices and place on a baking tray.
  4. Place baking tray in preheated oven for 10 minutes or until golden brown. Remove and allow to cool on baking tray.
  5. Prepare mushrooms and grate parmesan cheese.  Add to a medium bowl.
  6. Melt butter for topping.  When melted add flour and stir for 1 minute.
  7. Increase heat to medium and add milk.  Stir till mixture boils, approximately 6 minutes.  Remove from heat.
  8. Add milk mixture to bowl with mushroom and parmesan, mix well.
  9. Preheat a fan forced oven to 200C / 392F.
  10. Prepare olives and capsicum.  
  11. Spoon 1 heap teaspoon of mushroom mixture on each toast.  Complete by topping half of the toasts with olives and other half with capsicum. 
  12. Place back into oven for 5 minutes.   Remove and place on a serving dish.  Serve hot.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Beetroot & broccolini with mixed seeds

Cooking fresh beetroot means you avoid the taste of sweetened beetroot. This particularly works well with the combinations here with the Macadamia oil complimenting the taste of …

Pizza with oven roasted vegetables, rocket & easy pesto

This pizza is dairy free and is a nice change from cheese alternatives. Without cheese on a pizza you really taste the topping …

Super easy purple cabbage with dijon dressing

The humble cabbage gets a boost with the purple cabbage variety. Simple yet tasty with the addition of Dijon mustard. This dish is sure to brighten up your plate …

Bite size cashew spread wraps

These wraps are great as a starter for a dinner party or a treat for the family. It is light and satisfying so it is perfect to keep the hungry guests or family at peace. You can use any type of wrap to your…

Sweet potato & crouton creamy salad

A beautiful combination of sweet, crispy and creamy to give the meal a great side. The dressing may seem thick at first yet when combined with the lettuce it stretches to a good…