Mushroom Baguettes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 baguette (s) for baking, 150 g each
- 1 medium onion (s)
- 1 small bell pepper (s), red
- 250 g mushrooms, brown
- 1 large tomato (s)
- boiled ham or sausage
- 1 tablespoon, heaped parsley, freeze-dried or fresh
- some tomato ketchup
- 1 tablespoon, heaped processed cheese, to taste
- 150 g Gouda cheese, rated
- 1 pinch (s) sugar
- salt and pepper
- 1 shot Maggi
- some butter and vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- First prepare the vegetables. To do this, dice the onion and the bell pepper. Halve the mushrooms and cut into approx. 1 cm wide slices. Core and dice the tomato and season with a little sugar, pepper and salt.
- For the mushroom topping, heat a little vegetable oil and butter in a pan and first steam the onions and peppers well. Add the mushrooms and fry until they have clearly lost their size and are cooked through. After roasting, season the vegetables with pepper, salt and a dash of Maggi to taste.
- Take the pan off the stove. Add the processed cheese and half of the grated Gouda cheese and stir into the mushrooms until the cheese begins to melt slightly. Add the diced tomato and parsley. If you like, cooked ham or sausage cut into small pieces can be added to the mushroom topping.
- To top and bake the baguettes, preheat the oven according to the instructions on the baguette pack. Halve the baguettes and spread thinly with tomato ketchup. Distribute the mushroom topping evenly on the baguettes and sprinkle with the rest of the grated Gouda cheese. Bake the filled baguettes according to the instructions on the package in about 10 minutes.
- Before serving, add some tomato ketchup to the mushroom topping.
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