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Photo of Mushroom bruschetta with romesco sauce by WW

Mushroom bruschetta with romesco sauce

Total Time
35 min
20 min
15 min
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!


Red capsicum

1 large, quartered

Fresh red chilli

1 whole, halved lengthways


1 clove(s), quartered

Fresh flat-leaf parsley



½ cup(s), (50g)


1½ tbs, sherry

Smoked paprika

1 tsp, sweet

Olive oil

1½ tbs

Spelt bread with mixed grain and seeds

8 slice(s), 35g slices


8 whole, portobello

Fresh thyme

1 tbs

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Baby spinach leaves, drizzled with lemon juice.TIP: You can use rye sourdough instead of spelt bread.