Italian Mushroom Bruschetta

Italian Mushroom Bruschetta


  • 225g open-cup mushrooms, sliced                
  • 100g horse mushrooms, halved
  • 100g blewit mushrooms, sliced
  • 1 loaf of ciabatta bread, cut into 12 slices
  • 1 garlic clove, peeled and left whole
  • 2 tbsp olive oil
  • ½ small red onion, peeled and finely sliced
  • 100g plum tomatoes, peeled and chopped
  • 100g sun blush tomatoes, sliced
  • 15g fresh basil, roughly torn 
  • 150g mozzarella cheese, sliced 

To drizzle

  • Balsamic vinegar
  • 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 the 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.

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