Pesto mushroom bruschetta

Serves 4.


  • 1/3 cup good quality  extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tbs brown sugar
  • 300g button mushrooms, halved
  • 8 thick slices ciabatta bread
  • 250g  cherry tomatoes, halved
  • 2 tbs basil pesto
  • ground black pepper


  1. Place1/4 cup olive oil, lemon juice and brown sugar in a jar and shake to combine.
  2. Place mushrooms in a shallow dish and cover with marinade. Allow to marinade for 10 minutes.
  3. Preheat bbq grill. Brush both sides of the bread with remaining olive oil and grill until golden.
  4. Heat a large frying pan over medium heat and cook the mushrooms for 1-2 minutes until they are warmed through.  Remove from heat and stir through tomatoes and basil.
  5. To serve, top bread with mushroom mixture and grated black pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.