8slices bread of choice (ciabatta & sourdough work well)
2 shallots, finely sliced
2 cloves garlic, minced
250 gbaby button mushrooms, sliced in half
250g portabellini mushrooms, sliced
1cupGruyere cheese, grated
Salt and pepper, to taste
Fresh parsley, for serving
Preheat the braai. Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
In a cast iron pan directly on the braai heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise.Add the garlic and cook for a minute. Add the sliced mushrooms and cook stirring occasionally, until browned all over.
Season the mushrooms with salt and pepper and remove from the heat.Place the toasted bread onto a baking tray. Spoon the mushroom mixture onto each slice and sprinkle with cheese.
Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted. Transfer to a platter, sprinkle with fresh parsley and serve.