Makes 12-24
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  1. Heat half of the oil with the butter in a large pan over a medium-high heat. Cook the mushrooms for 5-6 minutes until golden. Add the chilli and garlic and cook for one minute.
  2. Stir in the parsley and season with salt and black pepper.
  3. Toast the sliced baguette under a hot grill and rub with the cut side of the halved garlic clove. Brush with the remaining olive oil.
  4. Top with the mushrooms and scatter with extra chopped parsley, to serve.

Nutrition Facts

Per Serving: 194kcals, 10.4g fat (2.2.g saturated), 22.7g carbs (0.5g sugars), 5.1g protein, 1.4g fibre, 0.287g sodium