Roasted Mushroom Bruschetta

By MiNDFOOD

Roasted Mushroom Bruschetta
The crunchy Bruschetta topped with the roasted mushrooms, creamy Feta and thyme has a rich umami flavour

Roasted Mushroom Bruschetta Recipe

Roasted Mushroom Bruschetta is perfect for a quick dinner, lunch or brunch.

For extra protein add a poached egg.

Serves 4

Ingredients:

500g small button mushrooms

2 tbsp extra-virgin olive oil

sea salt flakes and freshly 
ground black pepper

100g Feta, cubed

2 tsp fresh thyme leaves

olive oil, for brushing bread

8 slices ciabatta or sourdough bread

Method:

Preheat oven to 200˚C. Line a baking 
tray with baking paper. Place button mushrooms onto prepared tray. Add 
olive oil and toss until well coated. Season with salt and pepper.

Roast for 15 minutes.

Add Feta to tray and toss until combined. Sprinkle with thyme leaves. Roast for 
10 minutes or until light golden.

Brush both sides of bread with oil. 
Toast in a frying pan or under a hot 
grill until golden.

Serve bruschetta with roasted mushrooms and Feta

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