This Braai Mushroom Bruschetta recipe is a perfect addition to any Heritage Day celebration in offering a delicious fusion of rich flavors and textures.
This dish elevates traditional braai cuisine by combining the smoky essence of grilled bread with the earthy flavors of sautéed mushrooms and the creamy indulgence of melted Gruyere cheese.
Served with a sprinkle of fresh parsley, this bruschetta brings together simplicity and sophistication, making it an ideal starter or side for a festive gathering that honors South African culinary traditions.
Braai Mushroom Bruschetta
Serves 4
Ingredients:
- 8 slices bread of choice (ciabatta & sourdough work well)
- 2 shallots, finely sliced
- 2 cloves garlic, minced
- 250g baby button mushrooms, sliced in half
- 250g portabellini mushrooms, sliced
- 1 cup / 125g Gruyere cheese, grated
- Olive oil
- Salt and pepper, to taste
- Fresh parsley, for serving
Method:
- Preheat the braai.
- Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
- In a cast iron pan directly on the braai, heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute.
- Add the sliced mushrooms and cook stirring occasionally, until browned all over.
- Season the mushrooms with salt and pepper and remove from the heat.
- Place the toasted bread onto a baking tray.
- Spoon the mushroom mixture onto each slice and sprinkle with cheese.
- Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted.
- Transfer to a platter, sprinkle with fresh parsley and serve.
