Mushroom & Herb Bruschetta
At a Glance
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Appetizer
- Lunch/Snacks
- Sandwiches
- Australian
- Oven
- Beginner Cook
- Easy
Dietary
- Egg-free
- Lactose Free
- Low-fat
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A simple, quick to make, low-fat and delicious anytime mushroom lovers' snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. I am posting it for the 2005 Zaar World Tour.
Hands-Free Mode Off
Equipment
Oven, baking tray, bowl
Ingredients
- 8 small field mushrooms, trimmed
- 2 tablespoons light olive oil
- 1 garlic clove, finely chopped
- 1 1/2 tablespoons fresh basil, chopped
- 1 1/2 tablespoons fresh parsley, chopped
- 1 lemon, juice of
- 1 teaspoon lemon zest
- fresh ground black pepper, to taste
- 4 ready-made bruschetta, thickly sliced, toasted
Instructions
Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
