Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Arctic Char with Mushrooms

Recipe courtesy of Food Network Kitchen

Mushroom Cheeseburgers

Recipe courtesy of Food Network Kitchen

Mushroom Risotto

Recipe courtesy of Sandra Lee

Dad's Mushrooms

Recipe courtesy of Travis Feltner|Chase Feltner|Grant Feltner

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Mushroom Barley

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.