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Garlic mushroom bruschetta with pesto recipe

Garlic mushroom bruschetta with pesto recipe

67 ratings

See method

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


  • 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

  • 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


  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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