These stuffed breads are the ideal side dish to a host of meals especially things like my lasagne or they can be served as a wholesome vegetarian meal in themselves. So easy to cook and prep they can be made ahead and left in foil ready for baking when guests arrive.
(1 ciabatta serves 5-6 as a side, 2-3 as a main)
1 freshly baked ciabatta
Large handful of baby spinach
5-6 large white mushrooms
1 clove of garlic
Salt and black pepper
Olive oil and butter for frying
Pre-heat the oven to 180°c and evenly slice the ciabatta horizontally to open it up. Peel the garlic clove and slice it in half. Finely crush one half and set aside for the mushrooms while leaving the other half whole.
Finely slice the mushrooms and fry them in a large frying pan with a little olive oil until starting to colour. Season with salt and pepper then add a knob of butter and the crushed garlic. Fry for 3-4 minutes more until the mushrooms are nicely golden and basted in garlic butter then transfer to kitchen paper to drain.
Place the bottom half of the ciabatta onto a large piece of kitchen foil and then drizzle with truffle oil. Rub the ciabatta with the half garlic clove then pile on a layer of spinach and top with the mushrooms. Tear the mozzarella over the top and then add another thin spinach layer. Drizzle the top half of the ciabatta with more truffle oil and rub with garlic then place on top of the final spinach layer.
Wrap tightly in kitchen foil and bake for 15-20 minutes until the mozzarella has melted then slice into servings.