Roasted mushrooms with rosemary, avocado and Castello Creamy White

4 servings
  • 150 g. Castello Creamy White cut into small triangles
  • A little olive oil
  • 4 rinsed portobello mushrooms
  • 200 g. rinsed chanterelles
  • 10 g. Butter
  • Rosemary leaves from 1 sprig
  • Salt and ground black pepper
  • 4 thin slices of bread
  • Olive oil
  • 1 avocado, cut into thin slices

Garnish:

  • Dried chili
Roasted mushrooms with rosemary, avocado and Castello Creamy White

Preparation

Heat the oil in a pan. Fry the mushrooms over a high temperature while stirring for about 5 min, until golden. Add butter, rosemary and sprinkle with salt and pepper.

Toast the bread slices in olive oil until crisp and golden.

Arrange the cheese on a dish with some mushrooms, avocado slices and bread. Sprinkle with dried chili.

Tip: Serve in between meals or as a light lunch.

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