Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle

I believe it would be safe to say that you'd have to like mushrooms in order to savor this dish!

And happily, everyone one in my family adores mushrooms of any kind, and prepared almost any way.

There is something about the pan seared mushrooms and slabs of fresh mozzarella cheese perched upon a grilled slice of good sourdough ...

And sprinkled with coarse salt, freshly ground black pepper and finished with a drizzle of oregano oil and fresh lemon juice that is irresistible.

The good news is that it all goes together in a matter of moments ~ and it makes a wonderful first course, or a light lunch or dinner.  It's another brilliant combination from Donna Hay.

The Oregano Oil?
It could not be more simple to make ~ and it is also wonderful drizzled over potatoes, egg dishes, as well as chicken or fish. 

If you would like a printable copy of the recipe you can find it on the Once Upon a Plate recipe blog by clicking HERE.

Thank you for stopping by today friends, and thank you in advance for any comments or thoughts you would like to share. I cherish each one.


This is my entry for Foodie Friday,
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