How to make it

  • Heat 1 Tbsp of olive oil in a frying pan over a medium heat. Add the mushrooms and cook for 4-5 minutes, stirring regularly.
  • While the mushrooms are cooking, toast the ciabatta slices under an oven broiler (griller) until golden on both sides.
  • RUB one side of each slice of ciabatta with the cut side of garlic and drizzle 1 Tbsp of the olive oil evenly over the slices.
  • Stir the reserved Tbsp of olive oil, parsley, salt and pepper through the mushrooms and spoon equal amounts on top of each bruschetta.
  • Serve immediately.

Reviews & Comments 6

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    " It was excellent "
    notyourmomma ate it and said...
    Love the mushroom. Sounds delightfully delicious.
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    " It was excellent "
    pat2me ate it and said...
    Sounds delicious, don't know how I missed this one!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Oh baby, my mouth is watering.
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  • chihuahua 10 years ago
    Sigh...I love bruschetta. These sound GREAT with portabella mushrooms. I'm hungry.
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  • coffeebean53 10 years ago
    What time did you say lunch was? These sound wonderful. I can't wait to try. Thanks for a great post. :)
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    " It was excellent "
    lunasea ate it and said...
    Okay, I have made something almost exactly to these and they are incredible. I love bruschetta and make my own baguettes and ciabatta bread and the crusty slices make a great garlic-rubbed base for the topping. I adore the earthiness of the mushrooms - they don't require much teasing to excel...but the hint of olive oil, parsley, sea salt and pepper make them perfect. Great post, Dave - I wish I had some right now! *Darn*
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