Mushroom & Feta Bruschetta


  • 1 tbsp butter
  • 1/2 garlic clove
  • 150g mixed mushrooms
  • 2 tsp balsamic vinegar
  • 2 tsp fresh parsley
  • OR 2 tsp dried parsley
  • 1/4 lemon
  • 1 slice wholegrain bread
  • OR 1 slice sourdough bread
  • 30g feta
  • salt (optional)
  • pepper (optional)


  • Prep Ingredients: Crush garlic, chop parsley (if using fresh) and slice mushrooms
  • In a small saucepan or frypan, cook butter and garlic over medium heat for 1-2 mins.
  • Add the mushrooms and a few tablespoons of water and stir. Season with salt and pepper and cook for 10mins - until you achieve a nice syrup like consistency. Add extra water if needed.
  • Meanwhile, cook your eggs if they are specified in your menu plan
  • Add the balsamic, parsley and lemon juice. Stir to combine. Add a little extra butter and stir through
  • Cook the toast and drizzle with a little olive oil.
  • Top with mushrooms and crumble the feta on top.

Gluten free adaptable:
Switch bread for a gluten free alternative.

FODMAP adaptable:
Swap fresh garlic for garlic infused olive oil.
Use only oyster mushrooms or canned champignons (if using canned keep to less than 1/2 cup per serve).
Choose low FODMAP bread (e.g sourdough, gluten free).
Use lactose free cheese instead of feta

Vegan adaptable:

Swap butter for olive oil
Replace feta with vegan cheese or 1/2 avocado