This fuss-free veggie breakfast is so simple to make yet tastes unbelievable. We love the softness of the mushrooms combined with the crunch of the hazelnuts.
1 tbsp hazelnuts, roughly chopped
2 tsp butter
300g shiitake mushrooms, sliced
1 clove garlic, minced
2 slice crusty bread (gluten-free if required)
60g brie cheese, sliced
Salt & cracked pepper
Bring a pan to high heat and dry roast the hazelnuts for about three minutes. Make sure you’re shaking them around continuously to prevent burning.
Set aside. Add butter to the pan and as it melts and the mushrooms and garlic.
Cook for 5 minutes or until mushrooms are cooked to your liking.
Top the toasted sourdough with slices of brie, mushrooms, hazelnuts and a sprinkling of salt & pepper.
Calories 337 k/cal