Ingredients:

  • 4 English muffin halves (approx. 120g)
  • 2 tbsp unsalted butter, softened
  • 1/2 cup bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup baby spinach, chopped
  • 1/4 cup mushrooms, finely chopped
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup shredded mozzarella or sharp cheddar
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup finely diced red onion and 1/2 cup finely diced bell pepper, cooking for 3 minutes until softened.
  2. Stir in 1/4 cup finely chopped mushrooms and 1/2 cup chopped baby spinach, sautéing for another 2 minutes until the spinach has wilted and the moisture has evaporated. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  3. Preheat the oven broiler to high and move the oven rack to the top position, approximately 6 inches from the heat source.
  4. Butter the cut side of each of the 4 English muffin halves using 2 tbsp softened unsalted butter. Place them on a parchment-lined baking sheet and broil for 1–2 minutes until the edges are just beginning to turn golden.
  5. Flip the muffins over. Sprinkle a small pinch of the 1 cup shredded mozzarella on each half to create a base layer. Spoon the sautéed vegetable mixture evenly over the cheese.
  6. Top the vegetables with the remaining shredded mozzarella and 1/4 cup grated Parmesan cheese.
  7. Return the tray to the oven and broil for 3–5 minutes, watching closely. Remove from the oven the moment the cheese is bubbling and has developed deep brown spots.