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Ingredients
1 Baker’s Delight small Cape Seed loaf
100g button mushroom, finely sliced
4 spring onion, chopped
½ tsp Always Fresh Minced Garlic
100g grated Gruyere
½ cup chopped parsley
2 tsp American mustard
50ml thickened cream
Splash of Always Fresh Extra Virgin Olive Oil
Method
1. Slice the bread into 5 cm thick slices. Mix a splash of oil with the minced garlic and brush over the sliced bread. Bake in an oven set to 200c for 10 minutes.
2. Heat a fry pan with a splash of oil and toss in the mushrooms and fry for 5 minutes, then add the spring onions, fry until they just start to colour. Take off the heat and stir through the cream, mustard and parsley.
3. Using a large spoon press the centre of the baked cape seed to form a small hole.
4. Fill the hole with the creamy mushroom mix and top with the Gruyere.
5. Turn the oven up to 250c and bake until the cheese has melted.
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