Mushroom & Herb Bruschetta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A simple, quick to make, low-fat and delicious anytime mushroom lovers' snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. I am posting it for the 2005 Zaar World Tour. Ingredients:
8 small field mushrooms, trimmed |
2 tablespoons light olive oil |
1 garlic clove, finely chopped |
1 1/2 tablespoons fresh basil, chopped |
1 1/2 tablespoons fresh parsley, chopped |
1 lemon, juice of |
1 teaspoon lemon zest |
fresh ground black pepper, to taste |
4 ready-made bruschetta, thickly sliced, toasted |
Directions:
1. Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
2. In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
3. Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.
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