Grilled Mushroom Bruschetta

Prep10 min
Cook10 min
Total20 min
Servings2
LevelLaag

The story

About this recipe

Grilled mushroom bruschetta is a flavourful combination of juicy, grilled mushrooms, enriched with aromatic herbs and garlic, served on crispy toasted bread. This delicious Italian treat embodies the perfect balance between earthy umami tones and the hearty texture of toasted bread, making every bite a real culinary experience. The subtle smoky flavour of the grilled mushrooms really shines, making this bruschetta an irresistible choice for food lovers who enjoy a harmonious blend of flavours and textures.

What you need

Ingredients

250grammixed mushrooms (e.g. button mushrooms, shiitake, oyster mushrooms), cleaned and sliced
4tbspoil
2clovesgarlic, finely chopped
2tspsteak shake (alternative available in shops: Comeback Pitt Gritt)
1tbspfresh thyme leaves
0.5pcsciabatta, sliced
10tbspsunflower oil for the ciabatta
1clovegarlic (for rubbing the bread)
2tbspbalsamic vinegar for serving
1handfulFresh basil leaves for garnish

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Preparing the mushrooms: preheat the Kamado BBQ to medium-high temperature (about 200°C) and place the skillet on the direct part of the grate.
Mix the sliced mushrooms with oil, finely chopped garlic, salt, pepper and fresh thyme in a bowl.
Grilling the mushrooms: put the mixed mushrooms in a skillet on the direct part of the grate and grill them on the kamado until soft and nicely coloured. This usually takes about 8-10 minutes.
Preparing the bread: lightly brush the baguette slices with oil on both sides. Toast the slices briefly on the indirect side of the Kamado until crispy and lightly golden brown.
Rubbing with garlic: rub the toasted baguette slices on one side with the clove of garlic for extra flavour.
Spoon the grilled mushrooms onto the garlic-rubbed side of the baguette.
Drizzle a little balsamic vinegar over the mushrooms for a sweet, tangy touch.
Serving: garnish the bruschetta with fresh basil leaves and season with a bit more pepper or salt if you like.

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