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Garlic mushroom bruschetta with pesto recipe

Garlic mushroom bruschetta with pesto recipe

79 ratings

Created by The Tesco Real Food team

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

  1. 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.
  2. 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.

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