Mushroom Bruschetta
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Mushroom Bruschetta
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Mushroom Bruschetta. Crisp crostini topped with mozzarella and garlic mushrooms. This mushroom bruschetta recipe is the perfect appetizer.
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Ingredients
- 8 lices ciabatta
- 3 tablespoon extra virgin olive oil
- 1 garlic clove
- 600 g mushrooms
- 5 tablespoon olive oil
- ½ teaspoon chilli flakes
- 2 tablespoon white wine or lemon juice
- 2 tablespoon water
- 2 tablespoon coarsely chopped flat leaf parsley
- salt
- cracked black pepper
- 1 ball of mozzarella
Instructions
- 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.
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