Roasted Mushroom Bruschetta

By Dixie Elliott

Roasted Mushroom Bruschetta
Roasted Mushroom Bruschetta recipe, brought to you by MiNDFOOD.

Serves 4

500g small button mushrooms

2 tbsp extra-virgin olive oil

a 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

1 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.

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

3 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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