Garlic and mushroom bruschetta

A super easy snack. Have extra oil to brush the bread with.

Ingredients

2 Tbsp	Olive oil
5 cloves	Garlic, sliced (Main)
4 small	Shallots, sliced
4	Portabello mushrooms, stems removed (Main)
2 slices	Ciabatta bread, thick cut (Main)
1 cup	Baby spinach leaves
3 Tbsp	Balsamic dressing

Directions

1. Heat the oil on low in a heavy frying pan. Sauté 4 cloves of garlic and the shallots for 2 minutes. Add the whole mushrooms. Cover and cook for 5 minutes, turning over halfway through cooking.
2. Meanwhile, toast the bread. Brush one side of each slice with oil and rub with the remaining (cut) clove of garlic.
3. Serve the garlic and shallots on the bread. Top with the mushrooms and the spinach tossed in the balsamic dressing.

See more of Jan's mushroom recipes

• Mushroom and walnut stuffed capsicum
• Mushroom consommé with tortellini