Garlic mushroom bruschetta with pesto recipe
Created by The Tesco Recipes team
Impress your guests with this delicious bruschetta idea. Garlic and mushrooms are always a match made in food heaven, but particularly so when shiitake mushrooms and garlic come together. Serve on sourdough and drizzle with pesto.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 129 calories / serving
Ingredients
- 1 tbsp olive oil
- 200g (7oz) shiitake mushrooms, torn
- 100g (3½oz) portobello mushrooms, sliced
- 100g (3½oz) forestière mushrooms, sliced
- 1 garlic clove, chopped
- 1 tsp butter
- 1 tbsp cider vinegar
- 4 slices sourdough
- 1 garlic clove
- pesto, to serve
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Shop ingredientsEach serving contains
- Energy
- 540kJ 129.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 14.4gProtein 4.4gFibre 2.7g
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Method
- Heat 1 tbsp olive oil in a large frying pan. Add 200g (7oz) torn shiitake mushrooms and 100g (3½oz) each of sliced portobello mushrooms and forestière mushrooms. Add 1 chopped garlic clove and cook for 4 minutes, until browned. Add 1 tsp butter, 1 tbsp cider vinegar and season.
- Meanwhile, toast 4 slices of sourdough bread under the grill. Rub each piece with garlic, then top with a spoonful of mushrooms. Drizzle over a little fresh pesto, to serve.
