Mushroom Bruschetta. Crisp crostini topped with mozzarella and garlic mushrooms. This mushroom bruschetta recipe is the perfect appetizer.
Cook Time15 mins
Total Time15 mins
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- 8 slices ciabatta
- 3 tbsp extra virgin olive oil
- 1 garlic clove
- 600 g mushrooms
- 5 tbsp olive oil
- 1/2 tsp chilli flakes
- 2 tbsp white wine or lemon juice
- 2 tbsp water
- 2 tbsp coarsely chopped flat leaf parsley
- Cracked black pepper
- 1 ball of mozzarella
Pre-heat the oven to 200°C/180°C fan forced/Gas mark 6.
Lay the bread out on a lined baking sheet. Brush with extra virgin olive oil and bake for 10 minutes until crisp and lightly golden.
Peel and finely chop the garlic, then roughly chop the mushrooms.
Heat the oil in a frying pan, add the mushrooms and fry for 3-4 minutes.
Add the garlic, chilli flakes and the chopped parsley.
Splash in the white wine and water then cook gently until it has evaporated.
Remove from the heat and stir in the parsley. Season generously with salt and black pepper.
Roughly chop the mozzarella and mix with the mushrooms.
Spoon the mushroom mixture over the breads and serve.