Mushroom Bruschetta


Hello lovely readers! I know I know I’ve been away really long. I owe you all an explanation… in one word… LAZY! The winters are really taking a toll on me. I can’t get myself to do anything. I just want to laze in bed and watch TV with a cup of hot chocolate until Santa pulled me out of bed to bake some goodies 🙂

Mushrooms as you all know is a favourite but can get pretty bland at times. I load mushrooms with herbs and garlic. Here’s a really simple brunch, lunch, tea time, dinner, midnight supper recipe that’ll you’ll absolutely love.

Here’s what you need,

It’s self-explanatory from here I guess.

Pick and clean mint leaves. Pulse mint in a food processor with garlic, salt, pepper and olive oil.

Make a coarse mixture as shown below.

Clean and slice mushrooms. Heat oil in a pan and sauté the mushrooms until dry.

Add the mint mixture and squeeze fresh lime juice to wake up all the flavours… I should squeeze some on my head right now!

That’s that. Quarter tomatoes and serve mushrooms with toasted baguette and tomatoes.

Simple and fresh food works wonders for me!

Hope you try this recipe!

Have a brilliant day!

Mushroom Bruschetta
  • Mushrooms 10-12 cleaned and sliced
  • Mint ½ bunch
  • Lime 1
  • Garlic 4-5 pods
  • Olive oil 3-4 tbsp
  • Salt and Pepper
  • Baby tomato 3-4
  • Baguette
  1. Blitz mint, garlic, salt, pepper and olive oil in a food processor.
  2. Heat oil in a pan and saute mushrooms until dry.
  3. Add the coarsely ground mint mixture and freshly squeezed lime juice.
  4. Cook for a minute. Serve with warm toast and quartered tomatoes.



So, what do you think ?