Add some extra heft to traditional tomato bruschetta with this savoury crostini topper. The mushrooms are grilled on the barbecue before being chopped for the bruschetta.

Yield: Makes 22.



  • 4 Portobello mushrooms, stems and gills removed
  • 2 tbsp canola oil
  • ¾ cup chopped fresh parsley
  • ¼ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 tbsp chopped fresh thyme
  • 4 cloves garlic, chopped
  • 2 tbsp fresh oregano leaves, chopped or 1 tsp dried oregano, crumbled
  • 1 tsp grated lemon peel
  • 1 tsp liquid honey
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • ⅛ tsp freshly ground pepper
  • 22 Crostini Toasts


  1. ​Cut mushroom caps into ½ inch cubes. There should be about 6 cups.
  2. Heat canola oil in a large frypan over high heat. Add mushrooms and sauté until softened, about 3 – 4 minutes. Transfer to a heatproof bowl and cool completely.
  3. Using a hand blender or a mini food processor, purée parsley, lemon juice, olive oil, thyme, garlic, oregano, lemon peel, honey, red pepper flakes, salt and pepper until smooth.
  4. When cool enough to handle, coarsely chop mushrooms. Pour herb mixture over mushrooms and stir to combine. Refrigerate for at least 30 minutes or up to 60 minutes. Top each Crostini Toast with a generous 1 tbsp of bruschetta.
Nutritional analysis per serving:

63 calories, 4.8 g fat, 1.2 g protein, 4.5 g carbohydrate, 0.6 g fibre, 91 mg sodium