Bruschetta with Tenderstem®, Garlic Mushrooms & Feta

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This Italian staple is so open to variation. Here’s our suggestion.


One of the ‘Tenderstem® in Ten’ recipes – ten recipes ready in less than ten minutes – this bruschetta would make a speedy and delicious lunch or supper snack.

  • Under 10 minutes cooking
  • 4
recipe PDF
  • 200g packet Tenderstem®
  • 200g crumbled feta cheese
  • 2 handfuls mushrooms – any variety
  • Large knob butter
  • 1-2 cloves garlic, crushed
  • 1 ciabatta loaf
  1. Slice open the ciabatta loaf, and cut each side in half. Brush with good olive oil and grill until nicely toasted.

  2. Steam or boil the Tenderstem® for about 3 minutes until tender.

  3. Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper.

  4. Add the cooked Tenderstem® and toss well to coat it in the garlicky juices.

  5. Pile the Tenderstem® and mushrooms onto the ciabatta and top with the crumbled feta cheese.

  6. Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.

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