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Mushroom and tomato Bruschetta
  • 400g assorted mushrooms, sliced (swiss brown, flat, button)
  • 3 ripe tomatoes, chopped
  • 2 sprigs rosemary
  • 1 teaspoon fresh parsley or sage, chopped
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon lemon juice
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons olive oil
  • ½ ciabatta loaf
  1. Preheat oven to 200 °C.
  2. Mix mushrooms, tomatoes and herbs in an ovenproof dish.
  3. Whisk garlic, lemon juice, vinegar and oil.
  4. Pour over mushroom mixture. Loosely cover with foil and cook in oven for 20-25 minutes.
  5. Heat the bread during the last 5 minutes of cooking.
  6. Cut the loaf in half lengthways and cut each half into 4.
  7. Spoon mushroom mixture onto bread, grill and garnish with rosemary.


  • For a quicker alternative, gently simmer the mushroom mixture in a covered frypan for 10-15 minutes. Heat the loaf for 5 minutes in the oven to make it crisp.

Storage Suggestions

Can be kept in refrigerator for up to 7 days.

Equipment List

  • Chopping board
  • Large knife
  • Ovenproof dish
  • Small bowl
  • Toaster or oven tray
  • Spoon



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

133g Quantity per serving Quantity per 100g
Energy 358kJ 270kJ
Protein 4.0g 3.0g
Fat, total 1.8g 1.4g
— Saturated 0.3g 0.2g
Carbohydrate 11.4g 8.6g
— Sugars 2.1g 1.5g
Fibre 2.3g 1.7g
Sodium 113mg 85mg