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Mushroom bruschetta

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

Serves 2

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

How to:

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.


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Recipes made with love x

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