Roasted mushroom, cream cheese and chive bruschetta

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How to make Roasted mushroom, cream cheese and chive bruschetta

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:30
  • Total Time : 0:45

Ingredients

  • 16 large cup mushrooms
  • 1/4 cup extra virgin olive oil
  • 50g butter, finely chopped
  • 3 sprigs fresh rosemary, halved
  • 100g enoki mushrooms
  • 8 slices sourdough bread
  • 1 garlic clove, halved
  • 1/2 x 250g tub spreadable cream cheese, softened
  • 1 tablespoon chopped fresh chives
  • 20g baby spinach
  • 1/4 cup fresh flat-leaf parsley leaves

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Place cup mushrooms, stem-side up, on prepared tray. Drizzle with 1 tablespoon oil. Dot with butter and sprinkle with rosemary. Season with salt and pepper. Roast for 20 to 25 minutes or until just tender. Add enoki mushrooms. Roast for a further 5 minutes.
  • Step 3 Meanwhile, heat a chargrill pan over high heat. Brush both sides of bread slices with remaining oil. Cook for 1 to 2 minutes each side or until golden and charred. Rub cut side of garlic over toast.
  • Step 4 Combine cream cheese and chives in a bowl. Season well with salt and pepper. Spread evenly over toast. Top with the mushrooms, spinach and parsley. Serve.

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