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Miso, mushroom and truffle cheese toastie
Makes 1 | Prep 5 | Cooking 15 mins

30g Coles Simply Salted Butter
½ x 200g pkt Coles Brown Mushrooms Prepacked, sliced
1 tbs Miso Tasty White Miso Paste
1 tsp chopped rosemary
2 x 2cm thick slices Coles Finest By Laurent White Sourdough Vienna
1 tbs Coles Caramelised Onion & Balsamic Chutney
⅓ cup finely grated Coles Finest Spanish Truffle Cheese

1. Melt half the butter in a medium frying pan over high heat. Add mushroom and cook for 3 mins or until tender. Add miso and rosemary, cook stirring for 2 mins until well combined. Remove from heat.
2. Spread on cut side of bread with chutney, top with mushroom mixture and cheese. Place remaining slice of bread on top to sandwich.
3. Melt remaining butter in same frying pan over medium heat. Add sandwich to the pan and cook for about 5 mins each side until golden and cheese is melted. Pressing down with a spatula to make sure the bread evenly cooks. Serve.