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Mushroom and Mozzarella Jaffle
Buttery Mushrooms, indulgent feta cheese and gooey mozzarella, this versatile Jaffle is perfect for Breakfast, Lunch and Tea.
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Add to favourites Ingredients
4 slices Wholemeal Country Grain Block Loaf
1 tablespoon butter
1 clove garlic, finely diced
200g field or button mushrooms, thinly sliced
2 teaspoons fresh thyme, finely diced
2 tablespoons mild feta cheese
1/2 cup grated mozzarella
Salt
Pepper
2 teaspoons butter
Method
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Step 1
Place large frypan over medium heat, add butter when melted add garlic and mushrooms and allow to cook for a few minutes, adding a few teaspoons of water if needed. Mushrooms should begin releasing their own juices, add thyme and seasonings and stir occasionally until liquid begins to reduce.
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Step 2
When mushrooms are softened and cooked through, add all of the feta and half of the mozzarella cheese and stir through, this should make the mixture thicker, sticky and creamy.
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Step 3
Place bread on chopping board and divide mixture in half onto one slice of bread, top with remaining mozzarella and slice of bread. Butter this outside of this slice of bread. Place buttered side of toastie face down in hot non-stick frypan or jaffle maker then butter other side of it.
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