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- 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.
- Stir in the parsley and season with salt and black pepper.
- 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.
- Top with the mushrooms and scatter with extra chopped parsley, to serve.
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
Popular in Christmas
Mini veggie mushroom Wellingtons