Recipe: Slow Roasted Vegetarian Baguette


When I was just checking back through my posts the other day I noticed that I had, for months, made one glaring omission. I had included no vegetarian food.  None, nil, nada.  So I thought I had better make amends and come up with something that will rock your world. For this you will need:

  • Half a Ciabatta, exactly like the one we used in the steak sandwich.
  • Two large portobello mushrooms.
  • Onion chutney
  • Stilton cheese - enough to cover the mushrooms
  • Dijon mustard mayonnaise
  • Two halves of pepper.  Any colour you like.  I mix and match for visual impact.

Set your oven at 180 degrees centigrade.  Remove the cores of your mushrooms and place them in a baking tin with a little oil and black pepper for seasoning. Roughly slice the peppers and add them to the baking tin.  Now bake the whole tray for twenty minutes. When the time is up, take out the tray.  Add a teaspoon of onion chutney to each mushroom, and cover with Stilton.  Place it back in the oven. Now switch on your grill. Cut the ciabatta in half and split it into top and bottom halves, using a bread knife carefully. Toast the inside of the ciabatta under the grill then switch it off. Take a small dish and make a 50-50 mix of Dijon mustard and Mayonnaise and spread it over the toasted side of the bread. Remove the baking tin from the oven. Using a green board, cut the mushrooms into two semi-circles and place them on the bread.  Over and around these, add the peppers. Place the lid on the bread and serve. Quick and easy for a change, eh? Enjoy! And that concludes American month.  Next month, we are doing burgers.  Real, proper home-made burgers.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.