Roasted mushroom bruschetta

Name: Roasted mushroom bruschetta
Cook time: 20 min
Total time: 20 min
Ingredients: 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

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 1

Ingredients

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2 large portobello mushrooms (150 grams)1 teaspoon olive oil1 teaspoon white wine vinegar1 clove garlic, crushed2 teaspoons chopped fresh tarragon1 slice sourdough bread (45 grams)25 grams low-fat ricotta15 grams rocket leaves, coarsely torn

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Instructions

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Step 1

Preheat oven to 180°C.

Step 2

Place mushrooms on an oiled oven tray. Drizzle with oil and vinegar; sprinkle with garlic and tarragon, season.

Step 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.

Step 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.

Step 5

Spread toast with ricotta, top with rocket and mushrooms; sprinkle with extra tarragon, if you like.