Mushroom Bruschetta


Prep time: 
10 minutes


Grown-up mushrooms on toast, serve with or without the mozzarella on top!


  • 2 sourdough or country bread slices
  • 35g olive oil
  • 1 onion
  • 1 garlic clove
  • 2.5 tablespoon dry white wine
  • 300g mushrooms, thickly sliced
  • 1.5 tablespoon chopped parsley
  • 75g fresh mozzarella


  1. Grill the bread on both sides on a hot, ridged griddle. Brush with olive oil. Keep warm.
  2. Melt the butter and fry the onion and garlic for 5 minutes until soft and golden. Add the mushrooms and toss well.
  3. Fry over a high heat for 1 minute. Pour over the wine and season well. Cook over a high heat again until the wine evaporates.
  4. Stir in the parsley. Pile the mushrooms onto the bruschetta.
  5. You can add some sliced mozzarella and flash under the grill for 30 seconds to melt if desired, but equally delicious without
  6. Serve immediately, sprinkled with extra chopped parsley.


Photo Credit: Jonny Hughes @jonny2love
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