GRILL
MUSHROOM CAPS WITH
CRAB & ASIAGO
Function: GRILL and BAKE
Temperature: 160°C / 320°F
Cooking Time: 20-25 minutes
Convection Fan: ON
Makes: 24 medium sized mushroom caps
ingredients
500g flat mushrooms, 5cm round size ¼ cup plus 3 tablespoons bread crumbs
2 cups Crab Dip Recipe, not baked (Page 52)
85g Asiago Cheese*, shredded ½ lemon
method
1.Lightly brush off any dirt from the mushroom with a dry dish towel. Gently snap off the stem taking care not to break the cap. Discard stem or save them for another use.
2.Fold together ¼ cup breadcrumbs with the Crab dip. Spoon the filling into each mushroom cap. Arrange in a single layer and place on the Breville non stick pizza pan.
3.Set the wire rack in the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to the BAKE function.
4.Turn convection fan on and set the temperature to 160°C / 320°F and the timer for 20 minutes. Press the START/ CANCEL button to activate.
5.When the mushrooms are a golden colour remove from the oven and sprinkle ¼ cup shredded Asiago cheese and 3 tablespoons of the breadcrumbs on top of the cheese. Set the wire rack to the top rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to GRILL. Set the temperature to HI and GRILL for
6.Remove the mushrooms from the oven and squeeze the lemon over the filled mushroom caps.
*Asiago Cheese is an Italian cheese made from cow’s milk and can be otherwise known as Mezzanello, Asiago vecchio, Stavecchio and available in selected gourmet deli’s.
BRUSCHETTA WITH ROASTED GARLIC BUTTER, CHERRY TOMATOES AND CAPISCUM
Function: GRILL, TOAST and ROAST
Makes: 24 pieces
ingredients
1 French baguette cut the baguette diagonally into 1.5cm (½ inch) slices.
40 cherry or grape tomatoes
1 Roasted Garlic Butter (See recipe below)
1 Roasted Yellow Capsicum (See recipe below)
2 tablespoons olive oil ½ teaspoon salt
¼teaspoon ground black pepper
¼cup fresh basil, chopped
70g Goat cheese (optional)
Ingredients for Roasted
Garlic Butter
1 garlic bulb, whole
1 tablespoon olive oil
¼teaspoon salt Pinch black pepper 2 sprigs of thyme 1 bay leaf
¼cup unsalted butter, softened
Extra salt and pepper to taste.
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