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Lemon & Herb Mushroom Bruschetta

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

 1 tablespoon olive oil
 2 tablespoons unsalted butter
 200g Swiss Brown mushrooms, sliced
 1 clove garlic, crushed
 1 teaspoon lemon zest
 1 tablespoon lemon juice
 1 teaspoon fresh thyme leaves
 1 tablespoon parsley leaves
 Salt and pepper, to season
To serve:
 Shaved parmesan cheese
 Rocket leaves
 A crusty loaf of bread, sliced

Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.


Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.


Remove from heat and add salt and pepper to taste. Stir through chopped parsley.


Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.

Nutrition Facts

Servings 4