Braai Bruschetta

A delicious start to your braai. Creamy mushrooms on bruschetta
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Course Food & Drink Pairings, Lunch
Cuisine South African
Servings 4


  • 8 slices bread of choice (ciabatta & sourdough work well)
  • 2 shallots, finely sliced
  • 2 cloves garlic, minced
  • 250 g baby button mushrooms, sliced in half
  • 250 g portabellini mushrooms, sliced
  • 1 cup Gruyere cheese, grated
  • Olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for serving


  • Preheat the braai.
    Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
  • In a cast iron pan directly on the braai heat a drizzle of olive oil.
    Add the shallots and cook until tender and starting to caramelise.
    Add the garlic and cook for a minute.
    Add the sliced mushrooms and cook stirring occasionally, until browned all over.
  • Season the mushrooms with salt and pepper and remove from the heat.
    Place the toasted bread onto a baking tray. Spoon the mushroom mixture onto each slice and sprinkle with cheese.
  • Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted.
    Transfer to a platter, sprinkle with fresh parsley and serve.
Keyword braai, bread, lunch, sandwich