Serves: 6
Total Time: 45 min.
Ingredients:
6 whole grain bread rolls
4 Tablespoons coconut oil, melted
5 oz. chestnut mushrooms, sliced
1-2 garlic cloves, crushed or chopped
1-2 sprigs of fresh rosemary, chopped
1 medium buffalo mozzarella, thinly sliced
6 eggs (optional)
3 cherry tomatoes, sliced
Sea salt
Black pepper
Directions:
Preheat oven to 375 degrees Fahrenheit. Slice the top off of each bread roll and gently hollow it, leaving the edges quite thin but unbroken. Arrange on a baking tray. Place 1 Tablespoon of melted coconut oil into a frying pan with mushrooms, garlic, and rosemary. Season with salt and pepper. Fry until mushrooms are cooked. Remove any remaining water. Brush the inside of the bread rolls with coconut oil. Place the mushrooms at the bottom of each roll, following with a thin slice of mozzarella. (Optional: Crack an egg into each roll) Top with a couple of tomato slices. Season with salt and pepper, and add a small sprig of rosemary if you wish. Bake around 30 minutes. Serve warm with some salad.
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