• Quick mushroom, Parmesan and rocket bruschetta

    Serves: 4
    Cooking Time: 20 mins


    • 8 – 10 thin slices of olive ciabatta
    • 30ml (2 tbsp) olive oil
    • 10g (1 tbsp) butter
    • 350g mushrooms (button, brown, oyster, portabellini), roughly chopped
    • 2 garlic cloves, chopped
    • 5ml (1 tsp) dried chilli flakes
    • salt and freshly ground black pepper, to taste
    • Parmesan, grated, to serve
    • fresh rocket, to serve



    Preheat the oven to 200°C. Place the sliced bread on a baking tray and bake until crisp. Remove from the oven and set aside.


    Heat the oil in a non-stick frying pan over high heat. Add the butter and, when melted and foaming, add the mushrooms. Fry for 2 – 3 minutes.


    Add the garlic and chilli and fry for 2 – 3 minutes. Season.


    Spoon the mushrooms onto the toasted bread just before serving.


    Top with grated Parmesan and fresh rocket.


    For extra indulgence add 45 – 60ml (3 – 4 tbsp) of fresh cream and a sprinkling of chopped fresh rosemary to the mushrooms while frying.