Slices of rustic toasted and crispy bread covered with a triumph of sautéed mushrooms with parsley and a generous sprinkle of 12-month Parmigiano Reggiano. A genuine appetizer, simple yet surprising in taste, that brings the fragrance of Italian woods to the table!
Heat a grill or griddle. Grill the slices of bread on both sides until they are golden and crispy. Set aside.
Clean the mushrooms and slice them. In a pan, heat the oil with the crushed garlic clove, add the mushrooms and cook over high heat for about 8 minutes, until well browned and the water has evaporated.
Remove the garlic, season with salt and pepper, add the chopped fresh parsley and a few drops of lemon if desired.
Place the grilled bread slices on a cutting board or tray.
Spread the warm mushrooms on top, finish with a generous amount of grated 12-month Parmigiano and a handful of flakes.
Garnish with more fresh parsley and, if you like, a drizzle of extra virgin olive oil.
Grill or griddle
Pan
The mushroom topping can be stored in the refrigerator for up to 1 day. The bruschetta is best enjoyed freshly made, but can be quickly reheated in the oven.
Italy, Toscana
| Energy (kcal) | 187.91 |
| Carbohydrates (g) | 20.79 |
| of which Sugars (g) | 1.21 |
| Fat (g) | 8.03 |
| of which Saturates (g) | 3.09 |
| Protein (g) | 8.37 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.27 |
