Guest guest Posted March 13, 2008 Report Share Posted March 13, 2008 Pesto Mushroom Bruschetta Source: www.mushroommadness.com.au 1/3 cup olive oil 1 tsp lemon juice 4 tsp brown sugar 300 g (10 1/2 oz) button mushrooms, halved 8 thick slices GF ciabatta-style bread (-OR- GF rolls -OR- similar) 250 g (9 oz) cherry tomatoes, washed and halved 2 tbsp (8 tsp) pesto (see Condiments folder) ground black pepper, to taste 1. To make the marinade, place 1/3 cup oil, lemon juice and brown sugar in a screw-top jar. Shake well to combine. 2. Place the mushrooms into a shallow dish. Pour over the marinade and toss gently to combine. Set aside to marinate for 10 minutes. 3. Preheat a barbecue grill or char-grill on high heat. 4. Brush both sides of the bread with the remaining oil. Place onto the barbecue grill and cook for 1 to 2 minutes on each side or until golden. 5. Heat a large frying pan over high heat. Add the mushrooms and marinade and cook, stirring constantly, for 1 to 2 minutes or until the mushrooms are warmed through. Remove from heat & add the tomatoes and pesto. Toss well to combine. 6. To serve, place 2 slices grilled bread onto each serving plate. Top with the mushroom and tomato mixture. Season with pepper and serve immediately. NOTE: Ciabatta is an Italian bread which is long, broad and flattish (but not a flat bread). Serves 4. Quote Link to comment Share on other sites More sharing options...
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