Mushroom Bruschetta with Feta Cheese and Basil

Mushroom Bruschetta with Feta Cheese and Basil



  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, crushed
  • 1 lb portabello mushrooms, stems removed and caps cut into slices ¼ inch thick
  • 8 slices coarse country bread, cut on a diagonal in ½ inch thick slices
  • ¼ cup crumbled feta cheese
  • 2 tbsp. thinly sliced fresh basil


In bowl stir together 3 tbsp. oil, lemon juice, garlic, ½ tsp salt and several grinds of pepper. Add the mushroom slices, coat evenly, let stand for 10 min to 1 hour. Prepare grill for direct-heat grilling over medium-high heat. Oil grill rack, brush bread slices on both sides with oil and grill lightly until grill-marked. Transfer to platter and cover with foil. Arrange mushroom slices in single layer in an oiled grill basked or on oiled heavy duty foil. Grill, turning once until softened and richly browned. Arrange mushrooms on grilled bread. Drizzle with oil, sprinkle with feta and basil.

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