Recipe courtesy of Jamie Oliver
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F (200 degrees C/Gas 6).

Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.

Cut the sourdough into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.

IDEAS YOU'LL LOVE

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Simple Mushroom Risotto

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom Cream Sauce

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Anne Burrell

Chopped Steak and Mushroom Onion Gravy

Recipe courtesy of Gina Neely|Pat Neely

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Mushroom Risotto

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking