Creamy mushroom bruschetta

This is great anytime of the day, quick and simple to make and low in calories.

V GF | 164Kcal per serving | 2 Servings


  • Low-calorie cooking spray
  • 250g chestnut mushrooms thickly sliced
  • 2 Garlic cloves, thinly sliced
  • 2 Gluten free ciabattas
  • 25g low-fat cream cheese
  • 1 tbsp fresh basil, chopped
  • 1 tbsp snipped fresh chives
  • Ground sea salt & black pepper


Spray a frying pan with cooking spray & cook over a low to medium heat.

Add the mushrooms & gently cook for a couple of minutes until they start to soften, then add the garlic & cook for 3-4 minutes until the mushrooms are tender & the garlic is soft.

Cut the ciabattas in half lengthways & toast until golden. Place them on to two serving plates.

Add the cream cheese to the frying pan & mix it through the mushrooms over a low heat, then add the basil & season with salt & pepper.

Top the Ciabattas with the creamy mushroom mix & scatter them with the chives.

Recipe from Pinch of Nom

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