• 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


  • 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.


For more information and recipes from this series, click on the following link

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