Quick mushroom, Parmesan and rocket bruschetta

November 10, 2014 (Last Updated: January 11, 2019)

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.

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