Serves 4-6
Ingredients:
- 1 large baguette
- 115g butter, softened
- 4 cloves garlic, finely grated
- 1 tsp dried oregano
- 1 Tbsp parsley, chopped
- 60g Parmesan, grated
- 250g portabellini mushrooms, sliced
- Fresh thyme leaves, for serving
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
Preheat braai onto a medium heat.
Cut the baguette lengthwise in half.
Toast baguette halves until lightly golden brown on the braai, cut side down. Remove.
Combine butter, garlic, oregano and a good amount of salt and pepper in a small bowl.
Mix well.
Spread evenly over the bread.
Sprinkle bread with half of the Parmesan.
Heat a frying pan on high heat or a cast iron pan on the braai.
Add a drizzle of olive oil and cook the mushrooms until tender and golden. Season well.
Spread mushrooms all over the bread and finish with the rest of the parmesan.
Return the bread to the braai and close the lid. Cook until the cheese and garlic butter mixture melt into the bread and the outside is crisp.
(If you don’t have a braai with a lid- wrap the garlic mushroom bread in tinfoil.)
Serve straight off the braai, sprinkle with thyme leaves and cut into chunky wedges.