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Marinated mushroom bruschetta

Marinated mushroom bruschetta

3
Points®
Total Time
30 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Swiss brown mushrooms

400 g, sliced

Garlic

2 clove(s), thinly sliced

Fresh rosemary

1 tbs, finely chopped

Apple cider vinegar

1 tbs

Oil spray

2 x 3 second spray(s)

Sourdough, rye

120 g, (4 x 30g slices) light variety

Radicchio

½ cup(s), (8 small leaves), torn

Fresh chives

1 tbs, chopped

Instructions

  1. Heat oil in a large non-stick frying pan over high heat. Cook mushrooms and garlic, stirring, for 2–3 minutes or until mushrooms are golden and tender. Stir in rosemary. Transfer to a medium bowl. Stir in vinegar. Set aside to marinate for 15 minutes.
  2. Preheat a chargrill or barbecue over medium-high heat. Lightly spray bread with oil and cook for 1–2 minutes each side or until lightly charred. Strain mushroom mixture and discard marinade.
  3. Top toast with radicchio, mushrooms and chives to serve.

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