Mushroom bruschetta

Dinner is probably the most difficult time of the day for us: we usually don’t eat a cooked meal, but go for sushi, salads or other appetizers. Bruschetta is probably one of the favorites – especially since we discovered the small ciabatta breads at Superstore.

Today, I prepared a mushroom based mixture that can be used to make bruschettas. My plan was to make enough for two separate meals, but we’ll see how that plan turns out…


  • 7 – 10 big, white mushrooms (washed and chopped)
  • 1 bell pepper (washed and chopped)
  • 1 onion (peeled, washed and chopped)
  • olive oil
  • balsamic vinegar
  • fresh dill
  • fresh parsley
  • salt
  • pepper
  • paprika


  1. Peel, wash and cut the onion into slices. Fry with a bit of olive oil.
  2. When onion is translucent, add chopped bell pepper and mushrooms. Use a lid to keep the moisture in, but check every 5 minutes to see if you need to add some water.
  3. After around 15 – 20 minutes, add the chopped dill and parsley (you’ll need around 3-4 stems of each). Add salt, pepper and paprika, and more water if needed. Cook for 10 more minutes. Remove from heat, transfer on plate and enjoy it on toasted ciabatta.

Frying the onion.


Add mushrooms and bell pepper.


When the mushrooms are done, add the fresh dill and parsley.


Mushrooms ready to use!

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