Champignon&porcini Bruschetta On Cream Cheese

  • Champignon&porcini Bruschetta On Cream Cheese
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Rated 5 out of 5 based on 2 votes


  • 4 x slices bruschetta bread (garlic&basil style)
  • 1 cup tofutti better than cream cheese (from coles or woolies)
  • 15 x middle sized champignongs
  • 3\4 x package dry porcini mushrooms (from coles)
  • 2 sprigs springonion
  • 3 sprigs fresh thyme
  • 1 pinch seasalt
  • 1 pinch black pepper
  • 1 clove garlic


Clean the mushrooms and cut into small cubes. Soak the dry porcinis in a bit of water. When soft, get rid of the water inside the mushrooms and chop it. Slice the springonions. Heat some sunflower oil into a frying pan and add the button mushrooms and garlic. Fry until slightly soft. Add the porcinis, springonion and thyme and season with salt and pepper. Fry until the mushrooms are soft. BBQ or toast the Bruschetta bread and spread with the cream cheese. Top with the mushrooms and sprinkle with a bit of springonions. SERVE and ENJOY

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