Mushroom & Herb Bruschetta
photo by I'mPat
- Ready In:
- 8 small field mushrooms, trimmed
- 2 tablespoons light olive oil
- 1 garlic clove, finely chopped
- 1 1⁄2 tablespoons fresh basil, chopped
- 1 1⁄2 tablespoons fresh parsley, chopped
- 1 lemon, juice of
- 1 teaspoon lemon zest
- fresh ground black pepper, to taste
- 4 ready-made bruschetta, thickly sliced, toasted
- Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
- In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
- Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.
Questions & Replies
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I loved it , my friend liked it - a bit too lemony she said. I chopped the mushrooms and got them half ready early on - by that I mean I 3/4 cooked them. I mixed lemon juice, basil garlic & parsley early in the day and let it meld - 10 minutes before serving I put a bit of butter on each of the bruschetta's and added the mushrooms -put in toaster oven for 10 minutes under broil- just warm then spooned on the lemon mixture & served Mmmmm They were just one step up from room temp.Thanks for posting bluemoon
This is truly a wonderful appetizer. We were four people and I made this. We got one each LOL But I was making another bruschetta. I used button mushrooms cause I don't know what field mushrooms are. This is so different from regular tomato bruschetta. But so good. We loved the herbs-lemon-mushroom taste. Thanks Bluemoon. Made for 123 hit wonders.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!