Ingredients
500 g mushrooms
2 large orange bell peppers
1 medium onion
¼ tsp SIDS CRAZY SALT
1 tsp salt to taste
110 g cream cheese, softened at room temperature
3 garlic cloves
1 baguette
parmesan for garnish
Directions
Dice the mushrooms into small pieces. Sauté the mushrooms in a hot frypan with butter until they soften. As they cook, season them with SIDS CRAZY SALT. Remove them from the pan and set aside.
Slice bell peppers into half rings and sauté them in the hot pan until they are softened. Remove them from the pan and set aside.
Cut the onion into half rings and sauté them the same pan until softened. Add cooked mushrooms and bell peppers into the cooking mixture and season them with salt.
Slice the baguette into your desired thickness. (about 8 mm is good)
In a small bowl, combine the softened cream cheese with pressed garlic. Spread a spoonful of cream cheese onto each bread slice.
Top each bread slice with the sautéed vegetable mixture and garnish with grated parmesan. Serve cold or warm. Enjoy!
