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Italian Mushroom Bruschetta

Italian Mushroom Bruschetta

Serves 6


1 loaf of ciabatta bread cut into 12 slices

1 clove garlic, peeled and left whole

30ml (2 tablesp) olive oil

225g (8oz) open cup mushrooms, sliced                

100g (4oz) horse mushrooms, halved

100g (4oz) blewit mushrooms, sliced

½ small red onion, peeled and finely sliced

100g (4oz) plum tomatoes, peeled and chopped

100g (4oz) sun blush tomatoes, sliced

15g (½ oz) fresh basil, roughly torn 

150g (5oz) mozzarella cheese, sliced 

To drizzle - balsamic vinegar and extra virgin olive oil


1. Toast the ciabatta bread on both sides and rub one side with the peeled clove of garlic.

2. Heat the oil in a large frying pan and fry the mushrooms together quickly until starting to soften, about 5 minutes.

3. Add onion and cook for a further minute.

4. Remove from the heat and add tomatoes and season to taste. Stir in most of the basil reserving some for garnish.

5. Spoon the mixture evenly on top of the toasted ciabatta. 

6. Top with a piece of mozzarella and toast under the grill for a few seconds until the cheese begins to melt. 

7. Place on a serving dish and drizzle over a little balsamic vinegar and extra virgin olive oil. Serve immediately.