Grilled sausages and mushrooms toasts

Grilled toast with sausages and mushrooms – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 490, total fats 27 g., saturated fats g., proteins 19 g., carbohydrates 43 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo Toasts with grilled sausages and mushrooms Photo of the dish:Ryan Dausch Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 6 slices of baguette or sourdough bread
  • 450 gr thinly sliced zucchini
  • 450 gr portobello mushrooms
  • 1 small onion head, sliced in rings a little more than 1 cm.
  • 1 red pepper, cut into 4 parts
  • 3 tbsp. l olive oil as well as more for grilling and spatter
  • 3 sausages for frying with paprika or hot pepper (approx. 300 gr.)
  • 1/4 Art. grated cheese pecorino romano
  • 3/4 Art. fresh basil torn into leaves, plus more for decoration
  • 1/2 tbsp. marinated artichokes, chop coarsely
  • 2 tbsp. l white wine vinegar

Recipes with similar ingredients: baguette, zucchini, portobello mushrooms, Artichokes, kupat (sausages for frying)

Recipe preparation:

  1. Preheat the grill to a moderate heat. Mix zucchini with a pinch of salt in a colander; let stand. Grease the mushrooms, onion and bell pepper 1 tbsp. l olive oil; season with salt and pepper. Lubricate slices of bread 1 tbsp. l olive oil; sprinkle salt and pepper. Oil the grill rack. Put vegetables, fry until ready, from 6 to 10 minutes Grill sausage, turning until cooked, 10 to 12 min Grill bread for 1 to 2 minutes. Chop vegetables and sausage and transfer to a medium bowl. Add cheese and 1/4 tbsp. basil and mix; add salt and pepper. Mushrooms fried on grill, can be pre-glazed in molasses.
  2. Squeeze zucchini to remove excess fluid; put in bowl and mix with artichokes remaining 1/2 tbsp. basil and 1 tbsp. l olive oil and vinegar. Season with salt and pepper.
  3. Cut the slices of bread in half and lay the sausage on top mixture; pour olive oil and garnish with basil. Serve with zucchini salad.

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