Mushroom bruschetta with romesco sauce
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Why not try bruschetta with this mushroom topping for a change from the popular tomato. Topped with a herb and spice filled romesco sauce and walnuts it’s so delicious it’s even better than the classic!
Ingredients
Red capsicum
1 large, quartered
Fresh red chilli
1 whole, halved lengthways
Garlic
1 clove(s), quartered
Fresh flat-leaf parsley
⅓ cup(s)
Walnuts
½ cup(s), (50g)
Vinegar
1½ tbs, sherry
Smoked paprika
1 tsp, sweet
Olive oil
1½ tbs
Spelt bread with mixed grain and seeds
8 slice(s), 35g slices
Mushrooms
8 whole, portobello
Fresh thyme
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat grill on high. Place capsicum and chilli, skin-side up, on a large baking tray. Grill capsicum and chilli until skin blisters (chilli will take less time to cook). Transfer to a plastic bag and set aside for 5 minutes. When cool enough to handle, peel and discard skin from capsicum and chilli. Coarsely chop flesh.
2
Process capsicum, chilli, garlic, parsley, ⅓ cup (35g) walnuts, vinegar, paprika and oil in a food processor until sauce is finely chopped. Crumble remaining walnuts and set aside.
3
Lightly spray bread and mushrooms with oil. Heat a large non-stick frying pan over high heat. Cook bread, turning, for 2 minutes each side or until golden. Transfer to a plate.
4
Reheat same pan over medium-high heat. Cook mushrooms, turning occasionally, for 3 minutes each side or until tender. Sprinkle with thyme during last minute of cooking.
5
Arrange mushrooms, halving if necessary, over bread. Drizzle with romesco sauce and serve sprinkled with remaining walnuts.
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