Mushroom and spinach bruschetta

Bruschetta is an antipasto, or starter, from Italy that like so many other Italian delights has been adopted by the rest of the world! This spinach and mushroom version is simple but yummy.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 12
  • Print


Mushroom and spinach bruschetta
  • 1 (430g) ciabatta loaf
  • 6 cloves garlic, peeled, halved
  • 1/2 cup (125ml) extra-virgin olive oil
  • 50 gram butter
  • 750 gram button mushrooms, sliced thinly
  • 2 tablespoon lemon juice
  • 300 gram spinach, trimmed


Mushroom and spinach bruschetta
  • 1
    Cut ciabatta into 1cm-thick slices (you will need 24 slices). Toast under hot grill until browned lightly. While still hot, rub one side of toast using two cloves of garlic. Place toast in a single layer on a tray; brush lightly with 2 tablespoons of the olive oil.
  • 2
    Meanwhile, crush the remaining garlic. Heat 1/4 cup (60ml) of the oil and butter in a large frying pan; cook the mushrooms and garlic, in batches, stirring over high heat, until very soft. Add the lemon juice; stir over high heat until all the liquid is evaporated. Season to taste with salt and pepper.
  • 3
    Heat remaining oil in a large frying pan, add the spinach; cook, stirring, over high heat until just wilted. Season with salt and pepper; drain.
  • 4
    Just before serving, top toast with the mushroom mixture and spinach; sprinkle with freshly ground pepper.

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