When I think of garlic mushrooms, I think butter, garlic, parsley and mushrooms, so this is the basis of my garlic mushroom bruschetta recipe!
Bruschetta is a delicious Italian starter and this warm garlic mushroom topping is full of flavour. A great starter to enjoy any time when when entertaining family and friends.
The end result is delicious crusty bread topped with cooked mushrooms that have a lovely hum of garlic and parsley, that's also enhanced with some fresh chopped parley garnish.
Tips
- I like chestnut mushrooms, but feel free to use different varieties if you like.
- This garlic mushroom bruschetta recipe is easily adapted if you want to make less or more.
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How to make this Garlic Mushroom Bruschetta
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500g chestnut mushrooms, sliced (see Tips)
- 1 clove garlic, chopped
- 1 tbsp flat leaf parsley, finely chopped, plus extra to garnish
- salt and freshly ground black pepper
- 8 thick slices (about 1cm each) crusty bread – sourdough, baguette or ciabatta
- 1 clove garlic, cut in half
- extra virgin olive oil, to drizzle
Instructions
- Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste. Keep the mushrooms warm while you toast the bread.
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the warm garlic mushroom mixture on the toasted slices of bread, with garnish with extra chopped parsley.
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Garlic Mushroom Bruschetta
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500 g (1.1 lb) chestnut mushrooms sliced (see Notes)
- 1 clove garlic chopped
- 1 tbsp flat leaf parsley finely chopped, plus extra to garnish
- salt and freshly ground black pepper
- 8 thick slices (about 1cm each) crusty bread sourdough, baguette or ciabatta
- 1 clove garlic cut in half
- extra virgin olive oil to drizzle
Instructions
- Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste. Keep the mushrooms warm while you toast the bread.
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the warm garlic mushroom mixture on the toasted slices of bread, with garnish with extra chopped parsley.
Notes
- I like chestnut mushrooms, but feel free to use different varieties if you like.
- This garlic mushroom bruschetta recipe is easily adapted if you want to make less or more.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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