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Mushroom Bruschetta
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Prep Time 10 minutes
Cook Time 5 minutes
Servings
2 people
Ingredients
  • 500 g mushrooms sliced
  • 2 tbsp olive oil or 1 tbsp butter
  • 1 dsp lemon juice
  • 2 handfuls rocket or leaves of your choice
  • 2 slices sourdough bread, toasted
  • 2 dsp Ballymaloe Jalapeno Pepper Relish
  • 25g Parmesan grated
  • Optional: Seaweed flakes such as dulse or alaria
Prep Time 10 minutes
Cook Time 5 minutes
Servings
2 people
Ingredients
  • 500 g mushrooms sliced
  • 2 tbsp olive oil or 1 tbsp butter
  • 1 dsp lemon juice
  • 2 handfuls rocket or leaves of your choice
  • 2 slices sourdough bread, toasted
  • 2 dsp Ballymaloe Jalapeno Pepper Relish
  • 25g Parmesan grated
  • Optional: Seaweed flakes such as dulse or alaria
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt some of the butter, or heat 1 tbsp of the olive oil in a pan over a medium to hot flame. Fry the mushrooms in batches until softened, adding more oil or butter when needed. Add salt and pepper and a dessert spoon of lemon juice to the mushrooms when cooked for extra flavour. You can also add the seaweed flakes here if desired.
  2. Spread the Ballymaloe Jalapeno Relish over the toasted slices of bread and top with the mushrooms, leaves of your choice and grated parmesan.
Categories: SnacksRecipe

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