Mushroom bruschetta with herbed aioli


  • Prep Time10 mins
  • Total Time16 mins
  • Makes30 servings
Mushroom bruschetta with herbed aioli

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  • 1 baguette

  • 170-g pkg small portobello mushroom, stems removed, about 8 small

  • 4 large plum tomatoes, seeded

  • 10 kalamata olives, pitted and chopped

  • 1 tbsp brown sugar

  • 1 tsp dried oregano leaves

  • 1 tsp salt

  • 1 tsp pepper

  • 1/2 cup chopped fresh parsley, or cilantro leaves

  • 1/2 cup mayonnaise

  • 3 garlic cloves, minced


  • Preheat oven to 400F (200C). Slice baguette into 1/2-inch- (1-cm-) thick slices. Arrange on a large baking sheet. Toast in centre of oven, turning over halfway through, until bread is golden on both sides, 6 minutes.

  • Slice mushrooms in half. Thinly slice halves into bite-size strips. Dice tomatoes into 1/2-inch (1-cm) pieces. In a medium-size bowl, stir mushrooms with tomatoes, olives, sugar, oregano, salt, pepper and 1/4 cup (50 mL) parsley. Set aside.

  • For aïoli, in a small bowl, stir mayonnaise with garlic and remaining parsley. Lightly spread each toast using half of aïoli. Pile 1 heaping tbsp (17 mL) mushroom mixture on top of each toast.

  • Top with a dollop of aïoli and an additional sprinkle of parsley, if you wish. Serve immediately.

Nutrition (per serving)

Calories 59, Protein 1.1g, Carbohydrates 6.2g, Fat 3.4g, Sodium 166mg.