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Garlic mushroom bruschetta with pesto recipe

81 ratings

Impress your guests with this delicious bruschetta idea. Garlic and mushrooms are always a match made in food heaven, but particularly so when shiitake mushrooms and garlic come together. Serve on sourdough and drizzle with pesto. See method

Serves 4
5 mins to prepare and 10 mins to cook
129 calories / serving
Healthy

Ingredients

1 tbsp olive oil
200g (7oz) shiitake mushrooms, torn
100g (3½oz) portobello mushrooms, sliced
100g (3½oz) forestière mushrooms, sliced
1 garlic clove, chopped
1 tsp butter
1 tbsp cider vinegar
4 slices sourdough
1 garlic clove
pesto, to serve

Each serving contains

Energy
540kj
129kcal 6%
Fat
6g 8%
Saturates
1g 6%
Sugars
1g 1%
Salt
0.3g 6%

of the reference intake
Carbohydrate 14.4g Protein 4.4g Fibre 2.7g

Method

Heat 1 tbsp olive oil in a large frying pan. Add 200g (7oz) torn shiitake mushrooms and 100g (3½oz) each of sliced portobello mushrooms and forestière mushrooms. Add 1 chopped garlic clove and cook for 4 minutes, until browned. Add 1 tsp butter, 1 tbsp cider vinegar and season.
Meanwhile, toast 4 slices of sourdough bread under the grill. Rub each piece with garlic, then top with a spoonful of mushrooms. Drizzle over a little fresh pesto, to serve.