Mushroom Bruschetta

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Start your summer barbecue with this tasty mushroom bruschetta.

The ingredient of Mushroom Bruschetta

• 6 field mushrooms thickly sliced
• 1 red onion thickly sliced into wedges
• 145ml olive oil
• 2 garlic cloves finely chopped plus 1 clove halved to rub
• 1 4 cup oregano leaves plus extra leaves to serve
• 1 2 cup sour cream
• 1 teaspoon dijon mustard
• 1 4 cup 60ml extra virgin olive oil
• 1 tablespoon lemon juice
• 8 thick slices sourdough bread
• rocket leaves to serve

The Instruction of mushroom bruschetta

• place mushrooms in a bowl with onion whisk 1 2 cup 125ml olive oil and garlic in a small bowl then add oregano and season with sea salt and freshly ground black pepper add to vegetables turn to coat then set aside for 15 minutes
• preheat barbecue or chargrill pan to medium high heat combine sour cream and mustard then season whisk extra virgin olive oil and lemon juice in a small bowl brush bread on both sides with remaining 1 tablespoon olive oil then cook for 1 minute each side or until lightly charred rub with garlic and keep warm
• cook mushrooms and onions for 3 4 minutes until lightly charred
• to serve divide rocket among plates and drizzle with lemon vinaigrette spread sour cream mixture on toasted bread top with mushrooms and onions and scatter with extra oregano

Nutritions of Mushroom Bruschetta

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