Name: Mushroom and spinach bruschetta recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 20g butter; 18.20 gm olive oil; 250g brown flat mushrooms, thinly sliced; 1 tsp thyme leaves; 2 garlic cloves, sliced; 120g pkt Baby Spinach; 6 slices White Sourdough Vienna*; 1 long red chilli, thinly sliced (optional); 100g goat’s cheese, crumbled; Thyme sprigs, to serve

Mushroom and spinach bruschetta recipe

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Quick and tasty mushroom and spinach bruschetta, perfect for a light meal in just 15 minutes.

Ingredients:

20g butter
18.20 gm olive oil
250g brown flat mushrooms, thinly sliced
1 tsp thyme leaves
2 garlic cloves, sliced
6 slices White Sourdough Vienna*
1 long red chilli, thinly sliced (optional)
100g goat’s cheese, crumbled
Thyme sprigs, to serve

Instructions:

In a large frying pan over medium-high heat, melt butter with half of the oil. Saute mushrooms for 2 minutes until tender. Stir in thyme leaves and garlic for 1 minute until fragrant. Add spinach and cook until wilted, about 1 minute. Season to taste.
While the chargrill heats on high, brush the bread with the remaining oil and grill each side for 2 minutes or until lightly charred.
Assemble by arranging the bread on a serving platter and topping it with the mushroom mixture, optional chili, goat’s cheese, and fresh thyme sprigs.

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