Loaded toasts are one of my favourite brekkie or brunch meals. I usually stick with the classic avocado combo but today I felt like upping my game. This mushroom bruschetta was so delicious and is a great way to add more veggies into your day! I love how the mushrooms soak up all of the flavours, making this a really tasty and satisfying meal.
Mushroom bruschetta recipe
Time: 10-15 minutes
What you need:
4 slices bread of your choice, toasted (choose a grainy variety to feel fuller for longer)
2 tablespoons basil pesto
2 bocconcini cheese balls, shredded (fresh mozzarella)
~400g mushrooms or 3 cups, sliced
2 tablespoons extra virgin olive oil
4 thyme sprigs, leaves removed
1 clove garlic, crushed
Salt & pepper to taste
Fresh basil leaves for the top
Heat a medium pan on high with a little extra virgin olive oil. Cook the garlic until fragrant, then add the mushrooms, thyme leaves, salt & pepper. Cook whilst stirring for ~5 minutes or until the mushrooms have browned & are golden in colour. Serve on your choice of toast with a spread of basil pesto on the base, top with the mushrooms, shredded bocconcini cheese & fresh basil leaves.