Mushroom Bruschetta

  • Serves: 4
  • Cooks In: 5 minutes
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Ingredients

2 tbs olive oil
400g button mushrooms, sliced
3 tbs chopped fresh herbs (like chives, parsley and mint)
100g soft goats cheese
4 slices sourdough, toasted
30g wild rocket leaves, to serve
extra virgin olive oil, to serve

Method

1

Heat a large frying pan over medium-high heat until hot. Add the oil and mushrooms and cook, shaking the pan often, for 3-5 minutes or until the mushrooms are light golden. Remove the pan from the heat and add the herbs, stir to combine.

2

Spread the goats cheese over the warm toasted sourdough, top with rocket and mushrooms, drizzle with a little extra virgin olive oil, season with salt and pepper and serve.

Ingredients

 2 tbs olive oil
 400g button mushrooms, sliced
 3 tbs chopped fresh herbs (like chives, parsley and mint)
 100g soft goats cheese
 4 slices sourdough, toasted
 30g wild rocket leaves, to serve
 extra virgin olive oil, to serve

Directions

1

Heat a large frying pan over medium-high heat until hot. Add the oil and mushrooms and cook, shaking the pan often, for 3-5 minutes or until the mushrooms are light golden. Remove the pan from the heat and add the herbs, stir to combine.

2

Spread the goats cheese over the warm toasted sourdough, top with rocket and mushrooms, drizzle with a little extra virgin olive oil, season with salt and pepper and serve.

Mushroom Bruschetta

Tags:

 Quick n Easy

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