Mushroom melt recipe

Ingredients

• Oil spray
• ¼ small onion, thinly sliced
• ½ garlic clove, crushed
• ¼ teaspoon chopped fresh thyme
• 100 g mushrooms, sliced
• 2 teaspoons chopped fresh parsley
• Sea salt and ground black pepper, to taste
• 20 g mozzarella cheese, grated
• 150 g tinned cannellini beans, drained and rinsed
• ¼ teaspoon ground cumin
• 2 teaspoons lemon juice
• 2 slices wholemeal bread
• 1 small handful rocket leaves

1. Heat a non-stick frying pan over medium heat and spray with oil spray. Add the onion and cook for 5 minutes or until soft and translucent, stirring occasionally.
2. Add the garlic and thyme and cook for 1 minute or until fragrant, stirring constantly. Add the mushrooms and cook for 10 minutes or until soft. Remove from the heat and drain off any excess liquid.
3. Stir in the parsley and season with salt and pepper, if desired. Set aside to cool.
4. Once cooled, add the mozzarella and gently stir to combine.
5. Place the cannellini beans, cumin and lemon juice in a small bowl and roughly mash with a fork until a chunky paste has formed. If it is too thick, add a little cold water until the desired consistency is reached.
6. Preheat a sandwich press.
7. Place a slice of bread on a clean chopping board and spread over the cannellini bean mixture. Layer the mushroom mixture and rocket. Top with the other slice of bread.
8. Place the sandwich on the sandwich press and gently press down the lid. Toast for 3–5 minutes or until the sandwich is golden
9. To serve, place the toastie on a serving plate and cut in half or quarters.