The Zoës Life Blog

Zoës at Home with Chef Antonio: Bruschetta with Hummus and Sautéed Mushrooms

Sometimes you just need something yummy with a good, crisp glass of wine (or two) as you sit by a fire with your family and friends.  You’ll love this mushroom bruschetta even if you’re not a mushroom lover – trust us, some of our non-mushroom folks have tried it.  Not only does this dish make it look like you worked hard in the kitchen for a delightful moment with friends, but it also only takes 30 minutes by utilizing our Fresh Takes Tubs and other grab-and-go ingredients from your local Zoës Kitchen.

Servings: 4

Total Time: 30 minutes

Bruschetta with Hummus and Sautéed Mushrooms

Ingredients Needed:

  • 1 pint of Zoës Kitchen classic hummus
  • 4 slices of ¾ inch thick ciabatta bread
  • 1-2 garlic cloves
  • 2-3 TBSP of extra-virgin olive oil
  • 1 lb. sliced ½ in thick oyster mushrooms
  • 1 lb. sliced ½ in thick Portobello mushrooms
  • 3 TBSP of extra-virgin olive oil
  • 1 tsp of chopped garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 TBSP chopped parsley
  • 1 TBSP chopped chives
  • 1/8 tsp red chili flakes
  • ½ lb. crumbled feta cheese
  • Pomegranate seeds

Directions:

Pan-Frying Ciabatta

  • Heat up skillet with oil on medium then lightly pan-fry sliced ciabatta bread
  • Toast both sides until golden brown
  • After bread is toasted, scrape whole garlic clove across bread and set to the side

 

Cooking Mushrooms

  • Heat skillet with oil on medium heat and sautée garlic till lightly golden brown
  • Add sliced mushrooms into skillet with all spices and chopped parsley
  • Sautée mushrooms until desired doneness

 

Assembling Bruschetta

  • Take pan-fried ciabatta bread and spread 1-2 TBSP of Zoës Kitchen hummus to get a 90% coverage
  • Add mushroom mix on top of hummus
  • Sprinkle crumbled feta on top, then chopped chives and pomegranate seeds

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