Mushroom & Tomato Bruschetta
Prep: 10 mins
Cook: 20 mins
8 serves Serves: 8
A toasted ciabatta loaf topped with tasty herbs and fresh vegetables.


  • 400 g assorted mushrooms (Swiss brown, flat, button), sliced
  • 3 tomatoes, chopped
  • 2 sprigs rosemary
  • 1 tsp fresh parsley or sage, chopped
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • 1/2 ciabatta loaf


  1. Preheat oven to 200 °C (180 °CfFan forced).
  2. Mix mushrooms, tomatoes and herbs in an ovenproof dish.
  3. Whisk garlic, lemon juice, vinegar and oil. Pour over mushroom mixture.
  4. Loosely cover with foil and cook in oven for 20-25 minutes. Heat the bread during the last 5 minutes of cooking.
  5. Cut the loaf in half lengthways and cut each half into 4. Spoon mushroom mixture onto bread, grill and garnish with rosemary.

For a quicker alternative, gently simmer the mushroom mixture in a covered frypan for 10-15 minutes. Heat the loaf for 5 minutes in the oven to make it crisp.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

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Nutrition Information

per serving per 100g
Energy 331 kJ 287 kJ
Protein 4.1 g 3.6 g
Fat, total 1.8 g 1.5 g
— saturated 0.2 g 0.2 g
Carbohydrate 10.5 g 9.1 g
— sugars 1.8 g 1.6 g
Sodium 133 mg 115 mg
Fibre 2 g 1.8 g

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