Mushroom bruschetta


8 servings

  • 3 tbsp. Benecol Buttery Taste
  • 8 slices of wholegrain bread
  • 3 dl freshly picked mushrooms (For example chanterelles or champignons)
  • 1/2 onion
  • Fresh parsley
  • 1 tbsp. balsamic vinegar
  • Pinch of salt and black pepper


  1. Dice the onion and slice the mushrooms. Heat up a pan quite hot. Add some Benecol Buttery Taste and after it’s melted put the onions and mushrooms into the pan.
  2. Fry in middle heat until onions and mushrooms are soft. Season the mixture with salt, black pepper and balsamic vinegar.
  3. Toast the bread slices and top them with the mushroom mixture. Decorate your delicious bruschettas with some fresh parsley. Enjoy!