Friday 23 September 2011

Mushroom and Tomato Bake

Perfect dish for brunch, Succulent mushrooms, tangy and juicy tomatoes topped with a aromatic herb and breadcrumb crusty topping.


4oz button mushrooms
2 large beef tomatoes
4 oz bread crumbs
2 oz grated cheese
1/4 teaspoon salt
1/4 teaspoon white pepper powder
1 teaspoon Italian mixed herbs
1/4 teaspoon chilli flakes
1 tablespoon olive oil
1 small red onion


1. Thinly slice the button mushrooms.
2. Finely chop the red onion.
3. Slice the tomatoes.
4. In a bowl all the bread crumbs, herbs, chilli flakes  and pinch of salt and pepper. Mix well.
5. In a pan add the oil and saute the onions until translucent. Add the mushrooms and cook till mushrooms soften. Season with salt and pepper.
6.In an oven proof dish, make a layer of tomatoes, and top it with the mushroom mixture, Add a layer of cheese. Repeat with a second layer of tomatoes, followed by the mushroom mixture and than the remaining cheese.
7. For the top  final layer , add the bread crumbs mixture.
8. Preheat an oven to 180 degrees centigrade / 350 degrees Farenheit and bake the tomato and mushroom bake for 25 minutes or untill there is nice golden crust on the top.
Remove from oven and serve with fresh crusty bread .

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  1. Omg, seriously am drooling over those inviting backed mushroom....

  2. Absolutely love the idea and recipe, especially the pic. I like these savory bakes without eggs :)

  3. Lovely baked version..looks delicious..

  4. Delicious and perfect dish..

  5. I would seriously love to try out this recipe, am a big fan of baked I missing which cheese you used here or will any cheese do?

  6. I must try this one it sounds delicious! x

  7. Ooh, lovely. I think the red onion is a must.

  8. This looks and sounds divine, def one i must try

  9. This is what I am having for my lunch today- thank you very much!!

  10. Mushrooms and tomatoes, two of my favourite things! I love anything with a crispy topping, so I'm looking forward to trying this. Thanks.


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