Field mushroom bruschetta

These big, meaty mushrooms topped with fetta make a delicious and protein-packed meal. Serve as a starter for a dinner party, finger food ... or treat yourself to a quick nutritious lunch.

  • 15 mins preparation
  • 4 mins cooking
  • Serves 4
  • Print


Field mushroom bruschetta
  • 4 large field mushrooms, thickly sliced
  • 2 tablespoon extra-virgin olive oil, plus extra, to serve
  • 1 tablespoon finely-chopped rosemary
  • 1 large garlic clove, crushed
  • 8 slices ciabatta bread
  • 180 gram tub feta
  • 100 gram baby rocket leaves


Field mushroom bruschetta
  • 1
    In a small bowl, combine mushrooms, oil, rosemary and garlic. Season to taste. Cover and set aside to marinate 15 minutes.
  • 2
    Preheat a barbecue grill or char-grill pan on medium.
  • 3
    Char-grill ciabatta slices 1-2 minutes each side, until lightly charred. Remove to a platter. Cook mushrooms on barbecue or in same pan 1-2 minutes, until tender.
  • 4
    Pile mushrooms onto bread bases. Top with crumbled feta and rocket leaves. Drizzle with extra oil to serve, if liked.


Bread bases (about 1.5cm thick) can be made ahead, but this dish tastes best when both base and topping are warm.

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