Baked provola with mushrooms and toast
Sautéed mushrooms and melting provola baked together, eaten with bread.
Open in the appPer serving
- Calories
- 552 kcal
- Protein
- 31.8 g
- Carbohydrates
- 49.6 g
- Fat
- 28 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Provola70 g
- Button mushrooms200 g
- Oyster mushrooms80 g
- Garlic1 clove
- Parsleyto taste
- Bread60 g
- Extra virgin olive oil8 g
- Saltto taste
- Black pepperto taste
Contains: gluten, lactose,
In season: September – November
Method
- Preheat a conventional oven to 200 °C. Clean the button and oyster mushrooms with damp kitchen paper, trim the earthy stem ends and cut them into slices or strips.
- Heat the oil in a wide frying pan over medium-high heat with the crushed garlic clove and sauté the mushrooms for 8 minutes, stirring, until their liquid has evaporated and they are golden; season with salt and black pepper and discard the garlic.
- Move the mushrooms to a small baking dish and cover them with slices of provola.
- Bake for 8 minutes, until the provola has melted, is stringy and just golden. Meanwhile toast the bread in the oven or a toaster for 2–3 minutes, until crisp.
- Finish with chopped parsley and serve straight away with the toast.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.