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Open-Faced Mushroom Melt
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Open-Faced Mushroom Melt

Open-Faced Mushroom Melt

with Tomato-Onion Jam, Basil Aïoli and Fresh Mozzarella

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Who says sandwiches are just for lunch? Herb and garlic bread is topped with hearty portobellos, a savoury tomato jam, then baked until the mozzarella on top gets perfectly gooey.

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Portobellini Mushrooms

4 unit

Herb and Garlic Bread

(ContainsWheat/Blé)

113 g

Red Onion

2 unit

Roma Tomato

10 g

Basil

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2084 kJ
Calories498 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate41 g
Sugar10 g
Dietary Fiber4 g
Protein19 g
Cholesterol56 mg
Sodium510 mg
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