Veggie Bruschetta

Veggie Bruschetta

Veggie Bruschetta


  • 1 juiced Lemon
  • 500g sliced Mushrooms - White
  • 1 yellow halved thinly sliced Capsicum Large, Mixed Colours
  • 100g to serve Spinach, Baby (punnet)


Place balsamic vinegar, 2 tablespoons lemon juice, oil and mushrooms into a large bowl. Toss to combine. Cover and stir occasionally, for 1 hour or until mushrooms have absorbed dressing. Add tomatoes and capsicum to mushroom mixture. Season with salt and pepper. Toss to combine. Top toasted bread with mushroom salad. Serve with baby spinach.


4 people

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