Warburtons Gluten Free Crumpet & Mushroom Stack with Avocado, Gruyere, Pickled Shallots & Chives

Serves: 2

Ready in: 15 to 30 mins

Gluten Free‏

Know your nutrients

Calories

445 -

Fat

29.9g -

Saturates

13.2g -

Sugars

3.1g -

Salt

2.72g -

Protein

15g -

Carbs

28g -

Fibre

4.9g -

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Warburtons Gluten Free Crumpet & Mushroom Stack with Avocado, Gruyere, Pickled Shallots & Chives Recipe: Veggie

Ingredients
Method

Ingredients:

For the crumpet stack:

2 Warburtons Gluten Free Crumpets
a knob of butter
1 avocado, halved and finely sliced
1 garlic clove, crushed and finely sliced
350g mushroom mix of your choice, roughly sliced if large
½ tsp Dijon mustard
2 tbsp sour cream
generous sprinkle of seas salt flakes
several turns of freshly ground black pepper
2 slices Gruyere cheese

To garnich:

½ banana shallot, finely sliced
juice of 1 lime
several chives, finely sliced

method:

Begin by pickling your shallots. First finely slice them, then simply squeeze over the lime juice and set to one side.
For the mushroom mix, take a large frying pan, melt your butter and place over a high heat. Once hot and the butter has melted, add in the mushrooms (if doubling up quantities to cook for more people, make sure you do the mushrooms in batches). You want to get some nice colour on the mushrooms, so they turn crisp and not soggy.
Once cooked add in the garlic and cook a little more (avoiding browning the garlic) then add in Dijon, sour cream and season to taste.
Place your grill on high. Next, toast your Warburtons Gluten Free Crumpets before adding a little butter, and place the avocado slices on top of your crumpet before piling the mushrooms high on top and finishing with the slice of Gruyere.
Place under the grill again until the cheese melts slightly. To garnish, add your chives and quick-pickled shallots.

Print Recipe www.warburtonsglutenfree.com/recipes