Mushroom & Feta Bruschetta


  • 15g butter, 1 tbsp
  • 3g garlic, 1/2 clove, crushed
  • 150g mixed mushrooms, sliced
  • 10ml balsamic vinegar, 2 tsp
  • 10g fresh parsley, 2 tsp, OR dried parsley
  • 1/4 x lemon
  • 40g grain toast, OR Sourdough
  • 30g feta, crumbled
  • 2g salt & pepper, to taste - optional


  • 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 the extra butter and stir through
  • Cook the toaost 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