Stuffed mushroom bruschettas

• thick slices country-style loaves4

  white or brown

• tubs garlic butter2 x 20g/1oz g

  or 50g/2oz softened butter beaten with 1 chopped clove of garlic

• large flat mushrooms↗4
• jar roasted red peppers↗200g g

  either strips in oil or whole peppers in brine

• firm goat's cheese↗150g g

Step-by-step instructions

1. 1

   Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.

2. 2

   Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat’s cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad.