A yummier form of mushroom and toast, this is a real treat for children and adults alike. It’s creamy, it’s flavorful, it’s crunchy, and it is everything you crave in those early evening hours. A great form of finger food to serve to guests, we offer you our all star recipe of Mushroom, Garlic and Mozzarella Bruschetta. Also, if you’re looking to make an egg-free non-indian breakfast, this is among your few options. A dish that’s simple yet yummy and suitable to any kind of audience is right here for you to try. Get started, and you will forget all about any other form of bruschetta that you might have tried and enjoyed in the past.
PREP: 15 mins
4 slices bread of your choice
1 cup melted butter
3 shallots (finely chopped)
2 cloves garlic (finely chopped)
1 packet Portobello mushrooms (sliced)
5 tablespoons dry white wine
4 tablespoons fresh parsley (roughly chopped)
150g mozzarella cheese (cubes)
Salt and pepper to taste
LETS COOK IT UP!
In a pan, melt the butter and fry the shallots and garlic until golden brown. Then, add in the mushrooms and toss. Cook for 2 mins and then add the wine and salt and pepper. Cook for another 5 mins. Now, add in the parsley and take off heat.
Toast the bread. Add the mushroom on each slice, then the mozzarella cubes and grill for 30 seconds until the cheese melts. Garnish with the remaining parsley and serve hot.