Roasted mushroom bruschetta

Take your bruschetta up a notch.

  • 20 mins cooking
  • Serves 1
  • Print
Give your brunch a boost with this tasty bruschetta. Roasted mushroom with herbs and a spread of creamy ricotta for a satisfying lunch or brunch.
Looking for more mushroom recipes?


  • 2 large portobello mushrooms (150g)
  • 1 teaspoon olive oil
  • 1 teaspoon white wine vinegar
  • 1 clove garlic, crushed
  • 2 teaspoons chopped fresh tarragon
  • 1 slice sourdough bread (45g)
  • 25 grams low-fat ricotta
  • 15 grams rocket leaves, coarsely torn


  • 1
    Preheat oven to 180°C.
  • 2
    Place mushrooms on an oiled oven tray. Drizzle with oil and vinegar; sprinkle with garlic and tarragon, season.
  • 3
    Roast in oven for 10 minutes, then cover with foil and roast for a further 5 minutes or until tender. Remove mushrooms from oven; set aside to cool slightly, then halve.
  • 4
    Meanwhile, lightly spray bread with oil; place on a heated grill pan (or grill or barbecue). Grill for 2 minutes each side or until browned lightly and grill marks show.
  • 5
    Spread toast with ricotta, top with rocket and mushrooms; sprinkle with extra tarragon, if you like.

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