Mushroom & Herb Bruschetta

bluemoon downunder's Note:

A simple, quick to make, low-fat and delicious anytime mushroom lovers' snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. I am posting it for the 2005 Zaar World Tour.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 8 small field mushrooms , trimmed
• 2 tablespoons light olive oil
• 1 garlic clove , finely chopped
• 1 ½ tablespoons fresh basil , chopped
• 1 ½ tablespoons fresh parsley , chopped
• 1 lemon, juice of
• 1 teaspoon lemon zest
• fresh ground black pepper , to taste
• 4 ready-made bruschetta , thickly sliced, toasted

Directions:

1. Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
2. In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
3. Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.

Reviews

[I'mPat]

I scaled this back for 1 serve and I had it with a simple fresh lettuce and tomatoe salad for a lovely refreshing light lunch. Thank you bluemoon downunder, made for ZAAR Chef Alphabet Soup.

[Sharon123]

I enjoyed the mushrooms and the juices along with the fresh herbs! I too used button mushrooms and ended up slicing them to cook them to desired doneness. Thanks! Made for the Theirs Yours & MIne game.

[MarraMamba]

fantastic light lunch! i was lucky enough to get some fresh chanterelles for this, oh so good.