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