- 2 tablespoons olive oil
- 250g Swiss brown mushrooms, sliced
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 200g roasted red capsicum, cut into strips
- 200g grated mature goat's cheese
- Softened butter
- 8 slices white bread
- Pesto to serve
| - Heat oil in a pan over high heat and cook mushrooms for 5 minutes. Add garlic and season with salt and pepper. Cook until mushrooms are soft and all the juices have evaporated, cool
- Preheat jaffle maker until green light switches on
- Butter one side of each slice and place bread, buttered side down. Spread mushroom evenly over 4 slices and top with capsicum and goat's cheese. Cover with remaining bread, buttered side up
- Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp
- Serve with a small amount of pesto
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