Marinated Mushroom Bruschetta

wheat free
kid friendly
quick meals, fast feeds
2 spoon difficulty rating

30 minutes

Includes time for the cream cheese and chive mixture to party (get their flavours developing!)

Serves: 4

0
No votes yet
Marinated Mushroom Bruschetta

Chava Eichner says: 'This delicious Bruschetta makes a fabulous starter or you could serve them as part of a BBQ buffet'. Exactly! (Or as part of an indoor buffet... )

Picture courtesy of Flavour Photos  
 

Ingredients: 

125g dairy-free cream cheese (e.g. Sheese, Tesco or Tofutti)
2 tbsp finely chopped chives
8 slices baguette or sourdough bread
4 shallots, quartered
1 tbsp olive oil
2 cloves garlic, finely sliced
400g button mushrooms
1 tbsp fresh rosemary needles
¼ tsp paprika
Zest of ½ lemon
1 tbsp chopped parsley
Salt and black pepper
8 olives, pitted
8 marinated tomatoes (semi-dried or sundried tomatoes in oil)
 

Method: 

  1. First, blend cream cheese with chives until smooth and set aside for a while while the flavours develop
  2. Sauté the shallot pieces in olive oil for 2-3 minutes. If your olives or tomatoes are in flavoured oil, you could use some of this instead.
  3. Add mushrooms, rosemary, lemon zest, sliced garlic and paprika. Keep stirring occasionaly unti the mushrooms begin to soften.
  4. Mix in olives and tomatoes and season with chopped parsley, salt and black pepper.
  5. Toast the bread slices, spread liberally with the cream cheese mixture and top with the mushroom mixture.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 7 of 7
Mushroom Wellingtons

Mushroom Wellingtons

This delicious little number is basically a nut roast filling with a baked mushroom - all wrapped up in bought...See recipe »
Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »
Hot Whole Wheat with Dates

Hot Whole Wheat with Dates

Bulgur with Dates (also known as Hot Whole Wheat with Dates) is a staple in our cooking classes. Participants can't...See recipe »
Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »
Fishless Fingers

Fishless Fingers

Amazing recipe! Give it a go, it's really not difficult. You'll find Essential Trading's green jackfruit in a health food...See recipe »
Jackurkey​ ​with​ ​Apple​ ​Sauce

Jackurkey​ ​with​ ​Apple​ ​Sauce

Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and...See recipe »

Add new comment