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Grilled Mushroom Bruschetta

Name: Grilled Mushroom Bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 2 porties
Ingredients: 250 g mixed mushrooms (button, shiitake, oyster, for example), cleaned and sliced; 4 tbsp oil; 2 garlic cloves, finely chopped; 2 tsp steak shake (shop alternative: Comeback Pitt gritt); 1 tbsp fresh thyme leaves; 0.5 ciabatta loaf, sliced; 10 tbsp sunflower oil for the ciabatta; 1 garlic clove (for rubbing the bread); 2 tbsp balsamic vinegar, to serve; 1 handful of fresh basil leaves, to garnish

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For2

LevelLaag

Prepare10 min

Total10 min

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This bruschetta shows just how well mushrooms work on a Grill Bill kamado. Grilling them hot and fast keeps their bite, gives them a light smokiness and draws out their natural juices. You toast the bread straight over the fire for that authentic BBQ touch. Finish with a little olive oil and fresh herbs and you have a dish that looks luxurious, tastes superb and is on the table in no time.

Steps

Preparing the mushrooms: heat the kamado BBQ to medium-high (around 200°C) and place the skillet over the direct zone on the grate.
In a bowl, toss the sliced mushrooms with oil, finely chopped garlic, salt, pepper and fresh thyme.
Grilling the mushrooms: tip the mushrooms into a skillet over the direct zone of the grate and grill them on the kamado until soft and nicely coloured. This usually takes about 8-10 minutes.
Preparing the bread: brush both sides of the ciabatta slices lightly with oil. Toast the slices briefly on the indirect side of the kamado until crisp and lightly golden.
Rubbing with garlic: rub one side of each toasted slice with the garlic clove for extra flavour.
Spoon the grilled mushrooms onto the garlic-rubbed side of the bread.
Drizzle a little balsamic vinegar over the mushrooms for a sweet-sharp note.
To serve: garnish the bruschetta with fresh basil leaves and season with a little extra salt or pepper if needed.

Grilled Mushroom Bruschetta

Steps

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