When I was back home I wondered what to do with this bread and this recipe evolved itself. On a sunny weekend afternoon V and I relished on these buns after a day's hard work in the garden
Small round bread....Process the bread to make place for the filling as shown in the picture. One can cover the bread with lid or leave it open(like a bread basket).
For the filling:
1 finely chopped onion
1 cup corn canned or frozen
1 cup finely chopped mushroom
1/2 cup capsicum finely chopped.
Grated Cheese as much as you like
chilli saus/ tobasco sauce
2-3 spoons of oil
Heat the oil, add the onions, when they turn soft add the capsicum followed by the mushrooms and the corn.When the veggies are cooked add the spices as per your taste and cheese.I used Gouda and loads of it. Mushrooms, corn and cheese is one of my favourite combinations.
When the stuffing is ready fill it in the bread and grill it in the oven untill the base is crisp.For a more crispier version, I toasted the bread on a griddle before adding the stuffing and then bake again after adding the stuffing.This makes a lovely brunch or even a party starter.