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.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.