Mushroom fans have I got a treat for you! Courtesy of Pinch of Nom, Creamy Mushroom Bruschetta is a banging breakfast / brunch recipe which looks and tastes naughtier than it is! I just love the combination of creamy, garlicy mushrooms generously piled on top of toasted ciabatta with a hint of basil and fresh chives. Just fantastic!
I get offended (for no justifiable reason) when people say they don’t like mushrooms. Such a crime should carry a custodial sentence. But before that, try this recipe and my other favourite mushroom-based breakfasts – mushrooms on toast, creamy mustard mushrooms on toast with orange juice and grilled mushrooms with scrambled eggs on toast. If you come back and tell me you don’t like mushrooms after that we are DONE! ;-).
Recipe: Creamy Mushroom Bruschetta
Calories: 164 per serving
Book: Pinch of Nom
Prep time: Approx 10 mins
Cooking time: Approx 10 mins
- Low-calorie cooking spray
- 250g chestnut mushrooms (thickly sliced)
- 2 garlic cloves (thinly sliced)
- 2 gluten-free ciabattas
- 25g low-fat cream cheese
- 1 tbsp fresh basil (chopped)
- Sea salt
- Ground black pepper
- 1 tbsp fresh chives (snipped)
Cost per portion: Approx £1.30
Spray a frying pan with low-calorie cooking spray and place over a low-medium heat.
Add the mushrooms and cook gently for a couple of minutes until they start to soften, then add the garlic and cook for another 3-4 minutes until the mushrooms are tender and the garlic is soft.
Meanwhile, cut the ciabattas in half lengthways and toast until golden.
Place them on two serving plates.
Add the cream cheese to the frying pan and mix it through the mushrooms over a low heat, then add the basil and season with salt and pepper.
Top the toasted ciabatta with the creamy mushroom mix, scatter with the chives and enjoy.