Roasted Capsicum, Mushroom and Goat’s Cheese Jaffle
Feeling like an easy fix for lunch? Give this recipe a try!
- 12123 Views
- 0 Comments
Ready Time
15 mins
15 mins
Preparation
8 mins
8 mins
Cooking
7 mins
7 mins
Serves
4
15 mins
Ready Time
Ready Time
8 mins
Preparation
Preparation
7 mins
Cooking
Cooking
4
Serves
Serves
Ingredients
- 2 tablespoons olive oil
- 250g Swiss brown mushrooms, sliced
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 200g roasted red capsicum, cut into strips
- 200g grated mature goat’s cheese
- Softened butter
- 8 slices white bread
Pesto to serve
Method
- Heat oil in a pan over high heat and cook mushrooms for 5 minutes. Add garlic and season with salt and pepper. Cook until mushrooms are soft and all the juices have evaporated, cool.
- Preheat jaffle maker until green light switches on.
- Butter one side of each slice and place bread, buttered side down. Spread mushroom evenly over 4 slices and top with capsicum and goat’s cheese. Cover with remaining bread, buttered side up.
- Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp.
- Serve with a small amount of pesto.
Comments